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Old 02-04-2013, 09:12 AM   #2
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME

With chuck roasts, I like to go by fork tender as in sticking a fork in the meat and turning it. If it turns and the meat pulls easily, it's done. It's hard to do probe tender given the many large pockets of fat as you can easily hit one of those and it feels much more tender.

Do you foil at any point?

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote