Need Pulled Beef Advice

[zueth]

I am going to do puled beef, I have a chuck roast that was given to me.  The roast came from a local butcher and has what looks like rib bones across the bottom of the roast.   My question is with regards to the rib bones.  Do I leave them on the roast and smoke/cook with bones down or do I cut them off the roast before smoke/cook?

Thanks.

[squirtthecat]

I would leave them in.   Save them for some killer stock later.

[GusRobin]

I would leave them in.   Save them for some killer stock later.

Ditto

[zueth]

Ok, thanks

[zueth]

I left the bones in, took the beef out at 205 and FTC for 5 hours.  Once out of the FTC, the bones pulled right out with no resistance and the pulled beef was very good.