Pulled beef help

[justpete]

I have a 5.5lb beef chuck to smoke.
Here's the plan.

Rub with Weber Burgundy beef rub. Wrap and refrigerate over night.
Next day into the pre heated smoker for 4 hours of hickory at 220 deg.

I would like to finish in the oven.
The chuck will be placed into a foil pan with a little apple juice and wrapped with foil.
I will cook at 220 deg until done.

Questions 1) how many hours to finish in the oven?
               2) Did I miss anything or can I improve on my plan?

[Ka Honu]

You forgot the very important step about sending me half of the finished product.

[bflosmoke]

Do you put any kind of sauce on the beef like you do with pork

[justpete]

Another question should I use water in the or something else?

[Mr Walleye]

Some people use apple juice, some use water. I like to use a little beef broth, then when you pull it you can just mix the broth in with the pull beef, adds a little more flavor.

Mike

[justpete]

Thank You Mike. I'm headed out to warm up the smoker now.
If you have anymore tips i'll be checkin back in a few minutes.

[Mr Walleye]

Another question should I use water in the or something else?

I guess I should have asked in the "what"?

I assumed you meant in the tinfoil roaster (covered with tin foil) once it's in the oven. I would keep your temp probe in it and take to an IT of at least 195. I have even taken the IT as high as 200 before on chuck. No problem finishing it in the oven.

Mike

[justpete]

I actually meant to type in the water/ drip pan. :-[

[Mr Walleye]

Pete

I just use water in the bowl in the Bradley. There are a few members that have experimented with putting different things in it but really haven't tried any.

Mike

[justpete]

Thank you.... It's smoking  ;D