chuck roll in fec100

It's up to you but I really the foiling process. It finishes it off a little quicker but, most important to me, is it captures a lot of juices that I strain the grease from and then add the drippings back to the pulled beef. It adds moisture back and adds another layer of flavor to the finished product.

thanks RibDog. thats what i thought but wasn't sure since the FEC is such a moist enviroment. i also bought some beef marrow bones and plan on making some broth to add or use to dip the sammies in. carmelizing onions and gr peppers than adding a bit of garlic for toppings. ice cold beer, sammies, baked beans, coleslaw and football.

Sounds like a plan!