Timming for pulled Chuck; Need advise please

Grilltastic

Doing a 2 pulled chuckies in LBGE for company on Sunday, planning to eat at 3Pm, will be stating the smoking part at 6 AM. Figure indirect @ 250-275 for 3-4 hours of smoke until internal reaches 165 then in with veges and Au Jus foiled for another 3-4 hours until internal temp reaches 210. Will pull and back into bath for 1/2 hour or so no foil. Does that plan seem OK. What do I do if done early ? Any feedback will be much appreciated, never did pulled chuck before, Doing pulled pork on Sat then reheat on Sunday. Hopefully all come out OK, don't want to ruin the festivities with bad cooking my egging skills will be online. Also, will 2 Chuckies fit on large about 4 Lbs each, currently do not have a raised option but sure I can rig something if needed.

evie1370

I like the timing, makes sense to me but sometimes Chuckies take longer than you expect. If it is done early I would wrap the tray in foil, then a towel and place in a cooler-version of FTC. I would not want to put in an oven at low heat as not sure if that will dry it out. But I will defer to others with more experience.

I can't comment on the fit on a Large, I have never cooked on one. But many on the forum have them so I am sure they can assist.

Hope this helps!

Hans61

My advice to you is to take it to 205-210 or when it probes like butter