I just cook a 22.6 lb chuck roast and was really interested in what would be the finished temp. I kept the rack temp around 225 degrees and once it reached 150 degrees, checked the roast, not even close to being done. I took it off at 180 degrees. The roast was done but still juicey. It could have cooked longer to remove more of the internal fat. This was a boneless choice chuck roast. Tasted better then brisket. The finished weight was aroung 16 lbs. Had an excellant smoke ring. Next time I would take it to at least 190 degrees.
Question that I do have is when you mop a piece of meat, don't you loss more heat then adding beneifit?
Dan L