elkins20
New member
I have a 3lb chuck roast that I am going to smoke, using some hickory and cherry wood. I will set the smoker for a temp. of 235. Will inject it with some beef broth and then mustard and a rub on both sides and edges, letting it get happy in the fridge over night. Will cook to an internal temp. of 195 and check for tenderness. When toothpick tender will pull out double wrap in foil and heavy towel and let it rest in a cooler for about 1 hour. Then pull for sandwiches. Does this sound about right as could not find much info on the site for chuck roasts for pulling... Also have heard when the roast hits 160 degrees or the stall some will wrap in foil and put back in the smoker until IT of 195 degrees. Seems like I read here is not good to wrap in foil in the SI?