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jgarofalo 06-15-2010 07:59 PM

First chuckie. Water or no water pan?
Cooking low and slow in the char broil double chef. Should I use a water pan or would dry heat be better? Using a dry rub and plan to keep the smoker @ 250-275.


seattlepitboss 06-16-2010 12:50 AM

I do my chuck roasts in the Bandera, and I invariably use water in the water pan. One thing about chuck, you want it moist -- it can dry out otherwise even with its fat content.

jgarofalo 06-16-2010 09:08 AM

I've never cooked without the water pan and everything has been awesome so far. I guess I shouldn't change now :) I just want to make sure I get some good bark on there.

seattlepitboss 06-16-2010 09:57 AM

I buy whole chuck rolls (about 25 pounds) and cut them into 4 roasts, each a bit over 6 pounds. When I cook these with 6 pound pork shoulder roasts, the pork cooks quicker than the chuck roast. I find I have to take chuck roast to an internal temp of over 200F to get it soft enough to pull. I allow 9 hours now, sometimes it takes less. But it's soooo worth it!!

jgarofalo 06-16-2010 10:06 AM

This guy is 4 lbs. I was thinking 5 hours with a leway of 2 hours in case it takes longer.

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