I have a chuck roast on the smoker. I've only done a couple chucks in the past, and always followed the same process as brisket which (for me) includes wrapping with foil. Out of pure laziness, I'm thinking of not wrapping this. What do you say, pit dwellers?
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Do you wrap chuck roast?
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I usually do. I'll pop them in a covered foil pan after they come out of the stall around 180 if I like the bark. Also add a little beef broth. I know...……..brazing it but that's how we like them.
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I have done this one time just as an experiment. and somehow, the bark got even more intense... I need to try it again just to see if results are the same. Was not my intentions. I was just hoping to keep some of the juices. (did not put broth in) just put it in a foil pan with tin foil cover.
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I wrap chuckies now because I always end up with such a significant bark on them compared to everything else. This is true in both my PBC and kettle. I’m a big fan of bark but I need to be able to chew it! Wrapped my last one and it was awesome, still lots of bark but it softened up a little for me.
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I think my last one I put in a foil pan after the meat had enough smoke. I left the meat uncovered and finished the cook that way. I don't remember if I added any liquid to the pan, but I don't think so. Just getting the meat in an open pan will create some juice and slow evaporation. It turned out well.
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FishTalesNC After a looooooong stall, the bark was getting pretty treelike, so I wrapped to finish off like you said. Getting close to pulling.
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I always wrap chuckie. My first one i didnt and it was dry as a bone. Now i wrap in foil and use that as an excuse to pour a little beer and hot sauce in there.
maybe i need to wrap because i get them from costcoLast edited by grantgallagher; October 6, 2019, 08:30 AM.
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