Chuck roast help request

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Hey VaYank,

I've smoked a lot of chuck roasts lately. BBQ, Tex-Mex, Smoked pot roast, sammies, etc. I have smoked several for a few hours then foiled them in a pan and finished in the oven. I try to at least keep them in the smoker four hours for good smoke penetration but ultimately my goal is to hit an IT of around 150F before I pan/foil the meat. Then it goes into an oven at 275F until the IT of the beef reaches 200F. I have smoked them to much higher temps to increase the bark amount ( like 180F before I foil).

We almost always pull the meat but if you wanted to slice it you can shoot for an IT much lower which of course means shorter time. I like to rest th meat for at least thirty minutes before I open the foil. Next, we remove the meat, let it cool down a bit so we can pull it. I reduce the drippings a bit in a saucepan then skim the fat from it. Next, I return the reduced drippings back to the meat and then proceed to eat as much as possible until I pass out.



There are a ton of threads that I have referred to in order to collect good advice.  Here is a link to my latest chuck roast:

http://www.smokingmeatforums.com/t/...k-loin-fattie-style-babybacks-and-chuck-roast

all the best,

JWB