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Hey guys, some advice on my chuck roast...
I have never done a chuck roast before. I have two 2.5 pounders I want to do for tomorrow night. My plan is to dry rub and place in the egg at 500-600 degrees to sear the sides before bringing the temp down to 225D along with some hickory and apple chips over a drip pan. I have it set up for indirect heat and plan on spritzing a few times along the way as well. My big question is do I have to foil it at 165? I really like the bark, and do not want to lose it by foiling it. However I want to do it right foil or no without drying it out so it can done at 205 for pulling. Direct me please.