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Why does every chuck roast I smoke/pull dry out?

post #1 of 2
Thread Starter 

Have smoked several of them. Few foiled, few not. Foiled ones I added a shot glass or so of beef broth. They were all done on the our XLBGE, Mesquite for fuel with no other wood. Used the DIgiGuru, set at 225*. Have taken them all to over 200*. First one was not probed, remaining were probed in several spots...all tender. Really getting frustrated by them.

post #2 of 2
Lower the heat to 200 ish and take the meat to 185... hold for an hour or 2.... let cool before pulling...
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Why does every chuck roast I smoke/pull dry out?