<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mordechai F:
Bryan, as always, thanks for all of your expertise here. Can you elaborate why 200 is too low in your opinion? The only reason I've been going so low is to allow me to do an overnight cook and not have to worry that my internal temps will go too high. I've been putting the meat on at around 10 at night, and when I wake up the meat is still below 160 and I can foil.
(I'm still a newbie and trying to give myself a margin of error. I destroyed my first brisket overnight cook because I forgot that the water pan would need refilling, and woke up to a very overheated WSM and a dry piece of meat. Since then I switched to the clay saucer and have been trying to keep it really low and slow for overnighters.)
And can I ask why you don't split the chuck in two like so many here recommend for easier cooking and more bark? </div></BLOCKQUOTE>
I just don't like to drag out the cooks any longer than I have to is all. Even at 225º and 2-10lb. pieces of chuck, that gives you plenty of time overnight. My rolls take right at 1 hr 15 min per lb at a 235º cooking grate temp. I can see why you went lower when using water, or you could set the alarm and add water about 3-4 AM and head back to bed.
Glad you went waterless, it's one less thing to deal with. I just leave them whole just for the sake of leaving them whole, the WOW! factor I guess.
As far as foiling the rolls, I've tried 160º, 165º, and 170ºand liked the foiling at 170º the best. Now this is with 18-18.5 lb rolls left whole, so can't really speak for the samller cuts/cut in half rolls. HTH
Anyway, do the paste over rub on the chuck roll. I think you'll like the results.
