Chuck Roast hit the WALL

Discussion in 'Beef' started by phxsmoking, Aug 5, 2013.

  1. phxsmoking

    phxsmoking Fire Starter

    Did a 3.25 lb chuck roast yesterday  and it turned out to be a 3.25 lb rock. Using a 2 door Masterbuilt propane box 1 chunk of wood in tin foil on a 8" fry pan and a AMNPS smoker.4 hrs into the smoke it hit the wall at an IT of 145 and stayed there for the next 3 hrs. Is this unusual or are the smoking gods upset with me?  
    Last edited by a moderator: Aug 6, 2013
  2. scubadoo97

    scubadoo97 Smoking Fanatic

    You hit the stall. Just need to wait it out. Foiling will shorten this stall which occurs due to natural moisture loss. That chick roast should have been pull tender nearing 195*-200*
  3. njfoses

    njfoses Meat Mopper

    What temp were you smoking at?  What are you using to measure temp?  Sounds like you may have been smoking at a lower temp than what you thought or your meat probe is faulty.  Even without foil that sized chuckie shouldnt take longer than 7 hours or so at the absolute most to get to 195-200 deg.
  4. millerk0486

    millerk0486 Meat Mopper

    My chuck roasts did the same thing. I had to foil them to get them up to temp. I didn't like the way they turned out and probably won't do them again.
  5. i run mine for about 3-5hrs in smoke, and then let them finish off in a crockpot with crushed chili flake,some more rub and dr.pepper cherry. and let it do its thing until able to pull with a fork. im not a fan of smoking chuckies the whole time because they need moisture. i dont slice chuckies at all! give it a shot, pretty darn good for a pit beef sandwich.
    Last edited: Aug 6, 2013
  6. phxsmoking

    phxsmoking Fire Starter

    I have been  using a Mav ET-732 for a couple of years on my charcoal grill . Started the smoking  with a box temp of 221 and IT of 39 at 10:30 in the morning. At 2:00 it hit the stall  with box temp of 246 and IT of 145 and stayed at IT of 145 until 3:30 when I increased the gas to bring up the box temp to 255 and the IT still stayed at 145. So now I'm into 5 hours so I power cycled the Mav just in case it was the problem and the temps were the same 255 and 145 so I know the Mav is good. The IT did go up to 151 at 5:30 but now I'm into 7 hours and it was time for KFC. The  grand kids like chicken. Pulled  the meat off at 6 and it was definitely done and dry as a rock and not able to pull off chunks but cut some hard slices for my daughters  dog. I  did have the meat probe into the meat horizontal and not vertically since the chuckie  was only about 2 1/2" thick, could that cause a problem? I know reading others post and Jeff's instructions to  foil it at 190-200 but it never reached that temperature on the food probe. Thanks all for your input to this mystery. 
  7. bob1961

    bob1961 Smoking Fanatic

    I did two 11# pork shoulders and the brisket this past sunday and had no stall....both pork shoulders were done under 6 hours at 230 Thumbs Up ....
    Last edited by a moderator: Aug 10, 2013
  8. millerk0486

    millerk0486 Meat Mopper

    TurnandBurn, that's exactly what I had to do; throw it in a crockpot with some sauce and make shredded beef sandwiches with it. Would rather have pulled pork though
  9. johnb5

    johnb5 Fire Starter

    TurnandBurn, how full do you fill the crockpot with pop? How long do you cook them in the crackpot? What temp on the crackpot?

  10. millerk0486

    millerk0486 Meat Mopper

    Perhaps put as much as you would water for a normal pot roast or a 1/2 to full can.

    If the meat isn't fully cooked then put it on high for a couple of hours and turn down to low once cooked through. Just be sure to check on it while on high yo make sure the crock lot doesn't sclrch the meat. But as long as there is enough liquid, then there shouldn't be an issue
    Last edited: Aug 12, 2013
  11. You told us what the problem is. It did not get to 190°-200° You didn't tell us what temp you pulled it at. I will say if you don't let it get up to the correct temp. YOU WILL ALWAYS HAVE THE SAME RESULTS!!!!! However long it takes to get to temp. You have to wait. Patience or enjoy your rock!!!!!!

    Happy smoken.

  12. i normally only put about a cup or 2 of liquid(not like theyre big roasts anyways) on high ..and flip here and there until i can fork it apart with ease. i normally only do 2 roasts at a time and thats proven to be just enough to not really sit in a pool of juice but absorb whats in there nicely.
  13. flash

    flash Smoking Guru OTBS Member

     I would say more like 210º, but might depend on the Chucks you were using. Many different types. The Underblades and 7 Bone Chucks seem to pull the best for me. I usually wrap in foil around 160º, then crank up the heat a bit.

  14. phxsmoking

    phxsmoking Fire Starter

    Flash, that looks beautiful. I tried a second chuck last week and it was nothing like yours. I'll try again in the future. 
  15. I do the Crock Pot thing with my Chuck Roasts as TurnandBurn, but I use beef broth mixed with some extra rub instead of the cola.  They have turned out great the past 2 times I made it that way.  Next time I make another I will have to post a Qview.


  16. riblet

    riblet Newbie

     I smoke Chuckies fairly regularly, and have cooked them many ways. They have become one of my favorite cuts of beef. If your looking for pulled beef, Flash nailed it.

    I do it pretty much the same way. I prefer at least 4-5 lb chucks, rubbed with with thick lea perrins, Kosher salt, coarse pepper only. Smoked at 275, foiled at 160ish, and cooked to probe tender. Higher heat generally takes a higher finishing IT. I have taken them all the way to 218, before the tougher portions will give up, and get probe tender. After a good long rest, there will be little to no fat to seperate when pulling, and will still be super moist.

    Don't give up. Get one right, and you might give up Prime rib.

    Now I'm hungry

    Last edited: Aug 23, 2013
    elsos likes this.
  17. millerk0486

    millerk0486 Meat Mopper

    Never thought to add rub to broth or water in a crock pot. I will have to give it a try sometime. I found a new commercial beef broth/base that I've been starting to use with some of my beef cooks. The brand is called, "Better than Broth". It's a thick paste of concentrated broth. You take 1T of the base to 1C of boiling water. The flavor is very good. I have been using less water in the mixture for a stronger taste.
  18. phxsmoking

    phxsmoking Fire Starter

    After 3 tries with the chuck roasts I hit the jackpot. Previously I hit a wall and it would not go over or a stall too long and all 3 were used for dog food.  This time I smoked it in the 240 range  in the foil pan instead above the pan. Pulled the pan at 162 IT and there was good juice in the pan, foiled the chuck after basting the chuck with the juice and back in the box until IT 201. I pulled it and basted it with the juices again foiled it and put it in a chest for 2 hours and this time it was tender and juicy with a nice smoke wrong from the AMNPS. I'm using a MB 2 door propane with water and AMNPS . Did this one turn out good because it was in the foil pan and juice? Any thoughts? 

  19. flash

    flash Smoking Guru OTBS Member

     They do look good in a foil pan. It is basically doing the same thing as Ribs when foiled. Braising itself.

    I usually wrap them in foil and add beef broth too them, but found more a finish temp of 210º is needed if you want to PULL the beef. During the smoke, prior to wrapping I spritz it with a mixture of Apple Juice and Makers Mark.
    Last edited: Aug 24, 2013
  20. elsos

    elsos Fire Starter

    Ooh, I've got a chuck in the fridge waiting for the smoker. I don't have a dog, so I'd like to nail it right out of the box. :grilling_smilie:
    Do you put any water in the pan with the roast, or let it just create it's own, with a little spritzing too.

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