Have a 5.1 pound chuck roast that I want to smoke on one of our Eggs. Unsure at this point if we want to slice or pull it. After my brisket failure beginning to wonder if I should just stick with pork butts and spare ribs. Previous 4 chuck roasts all were semi failures. Cooked to varying temps, all over 190*. Thanks to me being relatively new to this I have yet to develop the “feel” for the probe method. Anyhow, all the previous chuckies were dry. None were foiled....until they hit the cooler.
So how does one go about getting a juicy chuck roast? I have been doing a it of reading....so far I have seen folks say to cook at a low temperature, no higher than 200*. Have seen some folks say to run it at 275*. See folks foiling as low as 135*, or as high as 175*. Then of course there is the no foil crew. Some of the foilers use no liquid....while some use upwards of 6 oz of any particular liquid.
Have 0 troubles getting a pork butt juicy. Chuck rolls....well....
Have done enough reading that the only thing I have managed to do is confuse myself.
I understand that everyone has there own ways of smoking....just looking to find one that works for me.