Originally Posted by PaPaQ
Foil is my friend when cooking Chuck Roasts, and like they ^ said probe all over.
I'm in this boat too. Foil really helps chuck roasts. They seem to take a little longer to get pulling tender than I initially thought they would. Not like exactly like butts. I smoke till about 160ish then foil or my new favorite (which a lot of folks do) is to smoke to 160 then put in a pan with peppers & onions and foil and let finish.
22.5 WSM & Weber 18.5 Kettle
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