Smoked chuck roast

Smoked chuck roast cooked in a Pit Barrel Cooker.
Affiliate link to ThermoPro TempSpike thermometer that I use. refer.link/t1bn Discount code 308RKZF4
Link to my blog post on smoked chuck roast. jamesstrange.com/smoked-chuck...

[@plj103]

Excuse my confusion, but you cook them to 180°, open it up, then remove them after they are 205°? So you let them rise to 205° from 180° with the lid off but still on the grill (thus still over heat but less heat than when covered-yeah, I was a poet and didn’t know it, lol)? Then removing them to a foil covered pan at ambient temp in cooler to level and drop back down to the 180°… I like your temp spike system!

[@powerplantop]

Great question, I open it at 180 to 180 to decide if I’m going to wrap it. If the surface is starting to dry out I will wrap and put it back. This time I could see liquid on the surface so I did not wrap it. I hope that helps clear up some confusion

[@alexiagordon6389]

*PromoSM*

[@ezell8311]

Looks dry