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I'm thinking even though I'm using higher temps .. these dam things been stalling because of all my spritzing.. 2 roasts at about 2.5 lbs each.. very thick.. but now only 153 after 7.5 hours.. I cranked ECB up to 300 [emoji]128512[/emoji]
I think in a few minutes I'm gonna foil these chuckies ..in a pan with same spritzer juice.. and add some hot peppers and onion diced to bring it all to a nice finish..
Put the 2 roasts in a glass pan to finish.. it has beef liquid and a bunch of hot peppers and onion in the pan.. I never did this.. so.. it covered and the probe is in a piece of the beef.. hope it gets done in a few days.. [emoji]129299[/emoji]
Every time you open the cooker, you extend the cooking time.. sometimes your IT will drop a couple degrees if you take it out to wrap with room temp or cool liquid.. dont sweat it, chucks can take ages.. now that its wrapped just keep the cooker at 300ish and dont open it, cooking on a higher heat will require a higher internal temp to be finished.. usually in my experiece 205 to 208