I cooked an 8lb piece of chuck roll that I cut off of a 16lb chuck roll over the weekend, which turned out good, but I have a few questions.
I cooked the chuck roll in my Amerique on the middle rack at 225* for 15 hours and then at 250* for 3 hours to a temp of 195*. I pulled it and wrapped in hd foil for about 45 minutes and then pulled it into pieces. It tasted good other than it was such a big piece of meat that a lot of the inside pieces didn't have much smoke flavor.
One of the problems I run into with these long cooks is that the bottom of the meat ends up being pretty tough to chew. I really like the flavor of it, but it overcooked enough that you almost don't want to mix it in with the rest of the pulled meat. I am wondering if it is caused by the long cook or if it is because I bump the temp to 250* for the last 3 hours? I feel like I have to increase the temp to 250* or else it would take over 20 hours to reach 195*. What is the best way to avoid the bottom being overcooked?
Would it it be better to cut the chuck roll into 3-4lb pieces so that it cooks faster and has more edges to take on the smoke flavor?