Got me a 4.3lb Chuck Roast from my local butcher, Fagundes Meats. It was about 1.3″ thick.
Slathered it with Mustard and some Fegundes Seasoning. OBS preheated to 225º. 3 hours of Jim Beam smoke. In at 6:45AM. The Ambient temperature was 38º/Foggy/damp. IT at 54º.
9 hours later IT sitting at 163º and not climbing! Planning to have my Son’s Family over for Pulled Beef Sammies but alas no such luck. I probably screwed up big time but I pulled the Chuck Roast and am now 2 hours into FTC. Here’s what it looked like prior to FTC.
The Chuck Roast is done big time cause it sat there at 163º for hours but I doubt that it will turn out to be pulled beef once the FTC is done in another hour!
What did I do wrong? Should I have left it in the OBS till it hit 190º – 200º? I normally have patience but this time I’m not so sure waiting would have helped 
Should have just been patient cause it did turn out be be really good sliced roast beef, just not Pulled Beef … 
There’s always next time …
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