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Smoked a chuck roast today on my WSM. Rubbed with SPOG, used hickory and cherry. Smoked until 165 then wrapped with worcestershire and cooked until probe tender, which was 208.
Thinking of doing one of these on my weber. Never done one before and I like the pulled aspect of it. How long did she take to get to the foil and how long in the foil until 208? Cheers.
I hit a stall when the IT was about 158 so I think I wrapped after 4 or 5 hours. After that it only took a couple more hours and then I let it rest for a while. I think total cook time was about 8-9 hours as this was a huge chuck roast and hit a pretty long stall. The other times I have done them, they did not take nearly as long.