So I woke up and got the idea to smoke and pull a chuck today. I got nothing else going on, and I think if I can get my ass to the store soon, I can be home by 11am and have the roast on by 11:30. I'm looking for a pull apart tenderness, with an au jus from the dippings. I usually mix beef broth and a beer in the water pan.
I'm thinking of open smoke to IT of 150, then inject and wrap in foil, then back on with higher temp until it hits 210 IT, if it ever does. I don't have the best luck getting over 180 in past smokes. This time, I plan on using a foil pan, but not until after it gets wrapped. Then I'll transfer the au jus into the pan, and place the wrapped chuck on to hit the IT, then some time in a cooler to finish. I'm hoping I can do this within 6-7 hours.
Outside temps today will be in the mid to high 80's, so temp control I'm sure will be a bitch, seeing my last few smokes were done on cloudy days and I'll need to close the dampers I think due to the extra sun heat bearing down..
Does sound like a plan? Anything I'm doing wrong that sticks out?...
Q-view to come....
I'm thinking of open smoke to IT of 150, then inject and wrap in foil, then back on with higher temp until it hits 210 IT, if it ever does. I don't have the best luck getting over 180 in past smokes. This time, I plan on using a foil pan, but not until after it gets wrapped. Then I'll transfer the au jus into the pan, and place the wrapped chuck on to hit the IT, then some time in a cooler to finish. I'm hoping I can do this within 6-7 hours.
Outside temps today will be in the mid to high 80's, so temp control I'm sure will be a bitch, seeing my last few smokes were done on cloudy days and I'll need to close the dampers I think due to the extra sun heat bearing down..
Does sound like a plan? Anything I'm doing wrong that sticks out?...
Q-view to come....