High Heat Chuckie Help?

[Ivan Stratton]

I have 3 beef chuck roast that are around 3lbs each. I got up this morning at a little after 7 and started the smoker. 3/4 full ring with Kingsford Blue. Full chimney lit poured on top. 4 large chunks of apple. Smoker running at 315-320. Its 9 55 am. Meat is at 162. My plan was to foil and rest because I have a Daytona party at 1. Could I just take it all the way to tender with no foil? It seems like it will make it with some time to rest. If I foil I think it will be done in less than an hour. What should I do?

 

[K Kruger]

Depends on the cut. Yes, you can go to tender with no foil. Whether the exterior will get towards overcooked while the interior finishes depends on the cut. Me, I'd suggest foiling and simply holding after it finishes.

What did you end up doing?

 

[Ivan Stratton]

Thanks Kevin. As soon as I posted I went and checked on them the smallest one was at 167. The 2 larger one but just a little larger were at 160. I decided to foil probably about 10. I checked them at 10 35 and they were mostly tender. A few spots weren't like butter but most were. I have them still wrapped in the cooler covered with a towel. I put a remote thermometer in it to monitor temps and it was at 204. I will probably pull them at about 12 30 and transport to the party that starts at one. Also made Neely's Slaw and am taking Martin's potato buns that are slider size. I will try to get some pictures.