I posted about a week ago for advice on doing some chuck roasts for pulled beef to take tailgating. I tried them last weekend and decided to try my hand at qview- so bear with me. I started with 1 5 pound chuck wich I sliced into 2 4 inch thick roasts. I injected 1 roast with a combination of beef broth, cooking sherry, worch., and a little rub. I then rubbed both roasts and wrapped them individually overnight. The roast with the probe is the non-injected roast (I figured the injected roast had enough holes already) I put the roasts on the smoke at 8:30am- used mesquite They went till about 1:15pm at 225 before they hit 160 internal temp and I pulled them to foil. From what I have read on the forums, it seems that the foil portion of the cook is to braise the meat . My wife does this with her chucks on the stove with a small rack in the bottom of the roasting pan to keep the meat from being submerged in the braising liquid. I decided to set the roasts on a bed of slice vidalia onions to keep them out of the 1/2 cup of beef broth-sherry I put in the pan. I put the covered pan back in the smoker at 250 and the internal temp hit 201 about 3:00pm. I then wrapped the pan in towels and put in a cooler till 6:00pm. As you can see the onions gave off a lot of liquid. Also a lot of the larger fat pockets rendered. The roasts were very easy to pull. Bonus onions These made great sandwiches the next day with a little sause on onion buns, but it was better on a burrito wrap with shredded pepperjack chees and a little horseradish. I am definetly taking these tailgating.