Smoked chuck roast.

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Smoking Fanatic
Original poster
Jul 21, 2012
Hamilton, Ontario
Directionally followed the recipe that was put out except for time constraints I use an electric for 6 hours and charcoal offset for balance. Temp on the meat did not climb above 165 until it went into the offset. I pulled the roast at 199. I had it in a foil pan in offset to keep juice in pan. It wasn't shreddable but still very tasty. My daughter thought was burnt. Nope, that's supposed to be like that.

What temp do I need to get to to get pulled chuck roast. Should it have stayed in a foil pan in the MES.


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Good looking meal. For pulled you will need to take it to around 210 and rest it. Here's a couple of mine

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