What temp were you smoking at? What are you using to measure temp? Sounds like you may have been smoking at a lower temp than what you thought or your meat probe is faulty. Even without foil that sized chuckie shouldnt take longer than 7 hours or so at the absolute most to get to 195-200 deg.
i run mine for about 3-5hrs in smoke, and then let them finish off in a crockpot with crushed chili flake,some more rub and dr.pepper cherry. and let it do its thing until able to pull with a fork. im not a fan of smoking chuckies the whole time because they need moisture. i dont slice chuckies at all! give it a shot, pretty darn good for a pit beef sandwich.
i normally only put about a cup or 2 of liquid(not like theyre big roasts anyways) on high ..and flip here and there until i can fork it apart with ease. i normally only do 2 roasts at a time and thats proven to be just enough to not really sit in a pool of juice but absorb whats in there nicely.
I would say more like 210º, but might depend on the Chucks you were using. Many different types. The Underblades and 7 Bone Chucks seem to pull the best for me. I usually wrap in foil around 160º, then crank up the heat a bit.
They do look good in a foil pan. It is basically doing the same thing as Ribs when foiled. Braising itself.After 3 tries with the chuck roasts I hit the jackpot. Previously I hit a wall and it would not go over or a stall too long and all 3 were used for dog food. This time I smoked it in the 240 range in the foil pan instead above the pan. Pulled the pan at 162 IT and there was good juice in the pan, foiled the chuck after basting the chuck with the juice and back in the box until IT 201. I pulled it and basted it with the juices again foiled it and put it in a chest for 2 hours and this time it was tender and juicy with a nice smoke wrong from the AMNPS. I'm using a MB 2 door
propane with water and AMNPS . Did this one turn out good because it was in the foil pan and juice? Any thoughts?
