Been doing a little research on pulled beef, and it seems chuck roasts are the choice? Since there isn't a search function, or I can't find it, how are the experiences slow cooking a chuck roast on the egg? Most of the techniques I've read up on call for foiling after the roast reaches 140*, and then continuing the cook until the internal reaches 200*. From my few cooks on my egg, it would seem I wouldn't have to worry about foiling.
What's the proper procedure for a chuck on the egg?