Originally Posted by fnbish
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.
Same here. 160*, in a pan of bell peppers, onions and some beef broth. Cover with foil and back on. I usually find that if it takes 4 hours to 160* it's about 2 -3 to finish. let it rest for an hour in a warm oven helps too. Crank the oven to about 200* then turn it off and slide the pan in. Once you get it you're gonna go................
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