^^^that's how it's done!
btw - I have found that chuckies benefit from foiling - and I normally don't foil anything, but my chucks seem to be a little dry when I don't. The last one I did
I kept in the pan and covered with foil when it was at about the temp yours is at now, and took it to probe tender. It rocked!
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ.
" - Bigmista, 2013
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