What an awesome day to smoke! I hope the weather is as good for you as it is for me...about 77 degrees, low humidity, light breeze, few clouds. Perfect day to get some smoke-a-rollin'!
So I have this amazing chuck pot roast smoking away, IT 73, ST 232 and steady in the sunlight.
It's in a roaster pan on the low rack of my WSM, with a water pan full of a broth, beer, and rub mix. Question is when I wrap after the stall, should I just create a tent on the roaster pan and add some au jus from the pan, or should I wrap the roast itself, and then also make a foil tent with au jus? If I wrap the roast itself, I'll try to add some au jus in the foil, along with more in the roaster pan tent.
I'm leaning towards a wrap of both the meat the pan, just to make it easier to transfer to a cooler to rest when ready...but I don't want easy, I want correct. And to me, correct would be a chunk of chuck ready to pull apart with a fork.
My last two roasts never got to pulling, so I'm just going to let it hit a higher IT and let it rest longer. That's all I can figure to do for now...
Smoke and Cheers...
So I have this amazing chuck pot roast smoking away, IT 73, ST 232 and steady in the sunlight.
It's in a roaster pan on the low rack of my WSM, with a water pan full of a broth, beer, and rub mix. Question is when I wrap after the stall, should I just create a tent on the roaster pan and add some au jus from the pan, or should I wrap the roast itself, and then also make a foil tent with au jus? If I wrap the roast itself, I'll try to add some au jus in the foil, along with more in the roaster pan tent.
I'm leaning towards a wrap of both the meat the pan, just to make it easier to transfer to a cooler to rest when ready...but I don't want easy, I want correct. And to me, correct would be a chunk of chuck ready to pull apart with a fork.
My last two roasts never got to pulling, so I'm just going to let it hit a higher IT and let it rest longer. That's all I can figure to do for now...
Smoke and Cheers...