Chuck pan, foil, or nothing?

[drunkenmeatfist]

I am about to put a chuck roast on most likely for pulling. I injected it with Kosmos mainly because I had some of that sitting around. Simple rub on the outside. But now I can't decide what I want to do once it is cooked some. I read that a bunch of people foil with different liquids. Some put broth or French Onion soup in a pan with veggies and cover the roast in that pan. I really like a good bark on the meat, but at the same time I don't want it to get dried out. Any advice?

 

[b-one]

I like to smoke till I like the color then pan with broth or fo soup. I prefer bark as well but chuckies can seem to take along time to get tender so I never tried naked. I'll occasionally add mushrooms and onions if I feel like it.

 

[drunkenmeatfist]

I like to smoke till I like the color then pan with broth or fo soup. I prefer bark as well but chuckies can seem to take along time to get tender so I never tried naked. I'll occasionally add mushrooms and onions if I feel like it.

I put it on at 10am and want to have dinner around 6. Smoker is holding around 250 so do you think that will be long enough? Also does everyone that pans cover the pan with foil or is leaving it uncovered an option?

 

[drunkenmeatfist]

After looking around a little more I chose option 4 which I can't believe I forgot. I ran to the grocery store and tried to find a roll of butcher paper without any luck. I talked to a lady in the meat department and she tore me off a sheet of butcher paper big enough to wrap the chuck in. The chuck just hit 165 so I wrapped it in the paper and its back in now. 

 

[b-one]

What's your current IT?

 

[drunkenmeatfist]

What's your current IT?

It was 165 when I wrapped. Its been a little over an hour since and it is now at 183. Do most people unwrap and put the meat back on the smoker for a little while at the end? Should I just leave it wrapped and into a cooler once it goes over a certain temp?

 

[drunkenmeatfist]

Pulled it at 203. It is pretty much ready, but I do like a more defined bark. Paper was completely soaked. Threw it back on naked for about 30 minutes to firm everything back up. Tossed a rack of lamb in there too. 

 

[drunkenmeatfist]

It turned out great and everyone loved it. However, the bark wasn't as firm as I would like it. I'm having a hard time finding a balance between firm bark and tender meat. It was a good learning experience though. 

 

[b-one]

Glad it turned out,any pics?

 

[drunkenmeatfist]

Glad it turned out,any pics?

I need to remember to take pics. I ended up slicing instead of pulling so now I am kicking myself because there could have been some pretty good pics. I'll remember to get some next time. I plan on doing chucks on a fairly regular basis now. Still a few days left on a local sale at 4.99 a pound so I might grab a few for the freezer. Its where I freeze all of my food. 

 

[SmokinAl]

Well it sure sounds good!

Too bad you didn't get any photo's!

Al