No Foil Chuckie Success Stories?

[njfoses]

Thinking about smoking my first chuckie next weekend for pulled beef.  I know the foil vs no foil topic is a never ending debate but it seems everybody foils their chuckie.  I dont foil my butt's as i like the heavy bark but im afraid of the chuckie drying out if i dont foil.  Does anybody have any success stories with a no foil chuckie taken to 205 deg for pulling?

 

[forluvofsmoke]

Here's the last I documented (from my signature line):

http://www.smokingmeatforums.com/t/...hamber-cherry-balsamic-finishing-sauce-q-view

The above demonstrates a dry smoke chamber as well as no-foil on a pair of chuckies, with zero dry rub or prep prior to smoking, finished with a cherry/balsamic based finishing sauce (recipe included). If different but easy and tasty may be of interest to you, I recommend it.

Eric

 

[njfoses]

Here's the last I documented (from my signature line):

http://www.smokingmeatforums.com/t/...hamber-cherry-balsamic-finishing-sauce-q-view

The above demonstrates a dry smoke chamber as well as no-foil on a pair of chuckies, with zero dry rub or prep prior to smoking, finished with a cherry/balsamic based finishing sauce (recipe included). If different but easy and tasty may be of interest to you, I recommend it.

Eric

Thanks for that link.  Those chuckie's sure took a long time without the foil, especially if you would have brought them up a bit higher to 200 or so deg!  I would be using a basic rub of probably just spog and probably a bit of bbq sauce on the side if desired.  Was good to see the meat wasn't dry without foiling which is my main concern along with time.  I might just foil this go around since it is my first chuckie, but if anybody else has a no foil story they care to share im all ears!