Wrap a Chuckie for Slicing?

[JCGrill]

Looks good. I've not done one for slicing, but I tried one sous vide at 131 for 3 days one time, and I wish I had just sliced it and eaten it.

[texastweeter]

I crutch them when bark is set, 165° range

[PJBowmaster]

jfmorris I just smoked a Chuck Roast and sliced it Brisket style this past Saturday. It was about an 8.5 hour cook. I cooked at 265 degrees the first hour. The temp then setttled in around 225 degrees. Added more charcoal and water to the SnS about 5 hours in. I did not wrap. Served at 184 degrees internal temp. It sliced nice. Tasted great! My favorite way to eat Chuck Roast. Truly poor Man's Brisket...

[Polarbear777]

Costco has brisket cheaper than chuck. :-)

[Attjack]

So I'm trying something different with the chuck roast I started this morning. Someone on here talked about cooking their pork shoulder in a foil pan. So I tried it with this chuck roast. I was stalled at 170 and just now wrapped it and poured the juice from the pan into the foil.

I also let the BBQ (Weber 26) run hot. I lit 20 KB briquettes and then filled my SnS XL the rest of the way up. added wood chips (because I'm out of chunks). It peaked at 280 and then began to decline. After I wrapped I added more charcoal.

We'll see how it goes. Hoping for a more moist roast.