Rag said:
Smoked another chuck roast yesterday. Foiled at 160* and pulled from pit at 200*. Tasted a small piece and found it tough. Poured the juice from the foil into a pot and braised it till tender. Then it was good. Can't seem to cook them tender on the pit.
You cannot go by temperature alone for chuck roasts, you have to use the twist test. When the internal temperature hits 195* open the foil and insert a fork and twist it, repeat every 5* until you are able to easily twist the fork, that's when it's done. Then let the chuck rest wrapped in the foil for a minimum of 1 hour, then open the foil drain the juices and shred, then redistribute the juices onto the shredded beef.