Originally Posted by nucleuscracker
for cooking temp - I was looking @ 225-250F.
On average, how much time does foil maybe shave off? I know..total newbie question. I love the bark but also have some time constraints...
Originally Posted by jbills5
Same questions for me. I always go by IT and feel, but am looking for a ballpark for about a 5 pound chuck roast. I saw a different thread where a guy put one on at 8 AM and pulled it off at 10 PM that night. That is 14 hours for a not so large piece of meat.
Here's a 3 LB 6 Ounce Chucky that took 7 hrs and 15 Min. to get to 205°, using 240° in the Smoker.
Once I foiled it at 165° it took 75 minutes to go the last 40°.
Got a 3 pound, 6 ounce Chuck Roast.
Coated it with "Thick" Wooshy Sauce, then rubbed it good with McCormicks BBQ Rub (wife doesn't like it too spicy).
Wrapped it in plastic wrap & into the fridge over night.
6:45 AM---Preheat MES 30 to 240˚.
8:30 AM---Put meat in smoker, Fill A-MAZE-N-SMOKER with Apple Dust, lit on both ends and put it in smoker.
12:30 PM---Sterilize Meat probe with alcohol wipe and insert probe in meat & other probe in smoker. (Meat at 152˚ at 4 hours)
2:25 PM---Chuckie at 165˚ internal---Double wrap in aluminum foil, add mixture of 2 oz of Wooshy & 4 oz of Apple juice, and put back in smoker.
3:45 PM---Chuckie at 205˚ internal---Cut temp setting back to 100˚, but leave Chuckie in smoker, instead of putting in cooler.
4:50 PM---Kill power to smoker, remove Chuckie from smoker (had dropped back to190˚ internal temp).
Take pictures, pull Chuckie apart, add wife's taters, and eat.
Stopped smoking when foiled, after 6 hours.
Went from 165˚ to 205˚ in only 75 minutes, due to foiling.