Why does every chuck roast I smoke/pull dry out?

Discussion in 'Beef' started by inkjunkie, Jun 26, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    Have smoked several of them. Few foiled, few not. Foiled ones I added a shot glass or so of beef broth. They were all done on the our XLBGE, Mesquite for fuel with no other wood. Used the DIgiGuru, set at 225*. Have taken them all to over 200*. First one was not probed, remaining were probed in several spots...all tender. Really getting frustrated by them.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Lower the heat to 200 ish and take the meat to 185... hold for an hour or 2.... let cool before pulling...
     

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