Bone-in chuck smoked yesterday on the weber for about 8.5 hrs. Probes on my thermometer are getting wonky so may have overcooked it a bit but it came out good enough for us. Salt and pepper only for the rub.
Well that's a good question, because my one probe i put into the meat I'm pretty sure is quite inaccurate. maybe by 20 degrees. So for something like this chuck I know after 8hrs it's certainly "done" to my liking but my probe was reading 170ish. So likely real temp was 195? possibly 200? Another thing I never do is wrap anything on the smoker and maybe next time I do a chuck I'll try that. Ive done it in the past with ribs and briskets and really don't care for it but I've only tried foil and not butcher paper so maybe that's the issue.
