Pulled beef timing for Memorial Day

tbk420

Just looking for some input.  I'm going to smoke a 10 lb chuck roast. In the past, I've had them go almost 3 hrs/lb at 250.

I'm going to use Clay's method, and want it done by 4pm the next day.  I will be foiling at 160, which creates the question:  since the foil will hasten the cooking process, I'm wondering when I should put it on the night before.

Normally, I wouldn't worry with a smaller roast and no guests.  But I'm hoping to estimate accurately, in order to have happy guests!

Thanks for any ideas!

tbk420

No one?

lousubcap

Never have done a 10# chuck-but have done several 3-4# chuck's with a derivative of Clay's recipe  (minus the eggstensive finishing efforts) and you can count on least 7-8 hours (with the 3-4 # hunks) to get there if you use his temperature recommendations.  Personally I would slice the 10# chuck into 3 pieces and then go from there.  FWIW-

eggLaTech

+1 on @lousubcap‌ only done 3-4 pounders myself. Used thesmokinwood method for mine http://www.thesmokinwood.com/blog/679-chuck-roast-on-the-big-green-egg Came out great.

tbk420

Thanks folks!