I'm not a big panner/foiler but I've found that chuckies do well being panned/foiled etc. I certainly get better results that way. Also - I've tried coasting up to a done temp during the rest and it never worked out for me. I think you gotta cook it proper and rest it proper - I'm guessing there are some folks who can nail a cook that way but at this point I ain't one of 'em.
IMO it wouldn't hurt for you to simplify your process - you have some great advice here in this thread.
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