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Tailgate Update (14lb chuck roast)

SeideggerSeidegger Posts: 73
edited 12:43AM in EggHead Forum
Hi everyone, thanks for all the advice.

When should I foil? At what temp?

The 14lb chuckie is on for its projected 20 hour smoke at 240 dome temp. A little mustard and woosch to hold down a tun of butt rub on the chuck roast (not to mention the half jar of injection marinade put in an hour before the cook)...some pecan and cherry chunks with hickory lump. Been smokin' for two hours and its just creeping back over 200 because of the cold indirect setter and cold meat...

I hope it stays moist...
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Comments

  • cookn bikercookn biker Posts: 13,394
    It'll stay moist. Don't touch a thing till it re stabilizes. Are you wanting to slice or pull that meat?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • pull...holding temp at 240
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  • May be too late but this is what I would do - follows ClayQ's process.

    Double foil (or into a CI pot with lid) at 160-170 with a little sauce.

    Take off at 210 and pull

    Put back on with some more sauce uncovered with some hickory chips for a little more smoke if desired
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