Small chuck (2.5 lb, plus 4 oz au jus injected) smoking for 4 hrs @ 250. Foil wrapped at 140 IT, now at 177. Should I add liquid? I want it to go to "falling apart" (190, 195, 200?).
Small chuck (2.5 lb) smoking for 4 hrs. Wrapped at 140 IT, right now at 177. Should I add liquid?
- Thread starter laveen1
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I always add liquid when I foil. Usually its my spritz I have been using. Never done chuck, but I take brisket to 205 if I want it falling apart. 190 for slicing.
Thank you. I used my needle to squirt 2 oz of au jus into the foil. That temp is climbing fast now, it's up to 192. I think I'll let it go until 200, and then wrap the foil package in a towel and put it in a cooler for a couple of hours.
smokinhusker
Legendary Pitmaster
IT CAME OUT GREAT! I pulled it at 203, still wrapped in foil. I had to give up most of the collected liquid because it wasn't foiled tightly enough. I wrapped it in a couple of towels and put it in the cooler (with my remote probe still inserted. Two hours later it went onto the cutting board (still had plenty of collected juices) and sliced it up for dinner. It was tender and juicy.
The next time I try a brisket (I was disappointed in my first one) I'll use the same method - only lots longer. I was just too impatient with the first, plus some bad time planning. Everyone asking "is it ready yet" didn't help.
The next time I try a brisket (I was disappointed in my first one) I'll use the same method - only lots longer. I was just too impatient with the first, plus some bad time planning. Everyone asking "is it ready yet" didn't help.
redclaymud
Meat Mopper
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