Smoked Chuck Roast

Started 3 chuck roasts (seasoning: pepper and garlic salt) at 9:45am at 250 degrees. At 160 IT, 12:30pm (2 hrs 45 min) removed and placed in pan with beef broth and covered with foil for 2 hrs (2:00pm) until IT of 205.

Total time: 4.25 hrs.

Did not easily pull apart when taking out of Traeger. Will see if it loosens up while resting.

Put in warming drawer until ready to eat with family at around 4:30. All meat was warm 3 hrs later.

note: The one that got to almost 210 pulled easier - will let all of them go to 210 next time.

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