Smoked two chuck roasts today and one was perfect the other was still good but was on the dry side. I did both with a washyoursister sauce binder holy garlic rub Smoked at 225 the whole time. At 160 I put them in pans with beef stock red wine onions and more garlic pulled at 198 when the got probe tender covered and rested in the oven for 2.5 hours.
I'm thinking it has to just be a difference between the roasts they both turned out tender and tasted fantastic.
by Opposite_Activity976