Smoking my first chuck roast tomorrow!

[mb396]

So here's the skinny. I will making my first attempt at a chunky tomorrow and since I am a smoking newbie, I have put in some time here learning from the membership.

Here's my game plan: I currently have my roast trimmed, rubbed, covered, and sitting in the fridge till morning. I am gonna let it come up to room temp and then get it in the smoker. I am planning on using apple chuncks for my wood and a cooking temp of 230-250. I will be looking for an IT of around 170 and then foil with some apple juice.

I still have a couple questions:
How long should I apply smoke?
Should I spritz with apple juice and how often?
After I foil and get it back in the smoker, do I cook until 200-205 and then pull it out, wrap in a towel and get it in the cooler or pull befor my target temp and let it come up to the temp in the cooler. That is if the temp will continue to rise out of the smoker.

I am planning on pulling the beef for sammies and maybe freeze some for later use. The stuffed peppers in Jeff's newsletter looked great and in my future.

Thanks for the help!
Mike

 

[s2k9k]

So here's the skinny. I will making my first attempt at a chunky tomorrow and since I am a smoking newbie, I have put in some time here learning from the membership.
Here's my game plan: I currently have my roast trimmed, rubbed, covered, and sitting in the fridge till morning. I am gonna let it come up to room temp I would put it in the smoker straight out of the fridge, it won't cook on the counter and you are just risking letting bacteria to start growing and then get it in the smoker. I am planning on using apple chuncks for my wood and a cooking temp of 230-250. I will be looking for an IT of around 170 and then foil with some apple juice.
I still have a couple questions:
How long should I apply smoke? The whole time until you foil.
Should I spritz with apple juice and how often? Don't bother, just keep the door closed.
After I foil and get it back in the smoker, do I cook until 200-205 and then pull it out, wrap in a towel and get it in the cooler or pull befor my target temp and let it come up to the temp in the cooler. That is if the temp will continue to rise out of the smoker. I would cook until it it 205*, it wont rise that much in the cooler.
I am planning on pulling the beef for sammies and maybe freeze some for later use. The stuffed peppers in Jeff's newsletter looked great and in my future.
Thanks for the help!
Mike

 

[mb396]

Thanks for the tips Dave. That was inline with what I was thinking, just needed some reassurance.