Originally Posted by Disciple882542
After about 4or 5 hours at 250, I will set the chuck roast on top of a rib rack (to keep it out of the juice and maintain better bark) and put the roast and rib rack in a disposable aluminum pan then tent with tin foil. I'll also put a couple of cups of beef broth in pan too.
Then I'll let it cook until it probes appropriately and ultimately gives up. Usually tend to be very moist and tender.
Thanks for the info. I might try that next time. I have always brought it to 160 and wrapped in foil with some heated up apple juice and water and put it back in until it probes appropriately.