Roast turned out dry !?!?

[chrish]

you going deer hunting goat?

I like the looks of those roasts you posted, were they flat or a round cut of meat?

 

[goat]

Yes, whitetail deer. Those chuck roasts are flat cut about 2 inches thick. Most of the time I buy a whole chuck at Sam's Club and cut them myself and vac seal them. I grind the trimmings and ends into hamburger. Got to run. I will check back in after I get another deer hanging in the cooler.

 

[chrish]

I'll start a new thread on this chuck roast.

 

[flash]

I am bringing this post btt because I am still having problems with a consistant chuck on the smoker. My link early in this post was my first and BEST attempt. It pulled beautifully. The last two, howerver, came out alittle drier or did not pull at all, or pulled partially, while another part of the meat would not.
Having read alittle about Chucks, it appears there are several cuts. Chuck roast, arm roast, blade chuck, chuck eye, chuck steak, cross rib roast and under blade.....sure makes it confusing.

My question, are some cuts more prone for a sliced meat and others more prone to be able to be pulled ??