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OK...Help Please. Chuck Roast in the smoke right now

post #1 of 14
Thread Starter 
Ok, got the fire going at 4 meat on at 4:50. Steady temps on the chargriller between 230-250 and internal temp is at 143. Is this a problem? I was at 146 35 mins ago, and my smoker has actually been a little hot in the same time frame...up to around 165 for about 20 mins. Whats the deal? Temp stall? The roast only weights 2.5 lbs. I expected to be foiled in a cooler by now. Whats the verdict from the experience here?
post #2 of 14
LOL - sorry...I just laughed a little. No - not AT you, but with you icon_mrgreen.gif

Seriously, two weekends ago I thought I was going mad. I had a 3.25 lb. chuckie going - I got to 141° and the damn thing stalled for over 90 minutes! Hell, might have been close to 2 hours. I was smoking at a 245 avg. on the offset (so in other words between 230 - 260, but since I'm FAIRLY good now adding wood to the firebox and managing the fire, I held pretty steady around 245 most of the day)

Stay strong and resist the temptation to jack the heat.

(as I was muttering to myself, "this G*d D)(&M Taylor meat probe must have gone bad!!)

I stayed with it - and the result was awesome!

Good luck - can't wait to hear how it went.
post #3 of 14
oh, and strage as it seems - since they are usually longer and flatter than shoulders, that damn thing DID take every bit of 6-7 hours to get done!! So once again my friend - don't sweat it.

FWIW - I took mine to 170 and then foiled it w/ a tad beef broth and 1 tblsp. of worshy sauce. only took one more hour to hit 180 when I pulled it and coolered it for 1 hour. pulled like a dream - beautiful!
post #4 of 14
I agree sounds like a plateau just hold steady temps and let it ride. If you must get it done in a hurry go ahead and foil it with a little juice added.
post #5 of 14
Thread Starter 
well, im in no hurry...i will disagree with that statement when i get up at 4:30AM tho.

I said the same thing about the cheap taylor...double checked it with analog probe. same reading.

Thanks for the vote of confidence.
post #6 of 14
I did two yesterday for first time-smoked literaly tons of other cuts of meat.The unfoiled i smoked at 260 average-sometimes 275-my older smoker is hotter.It took 3 hours 45 minute unfoiled to get to 190-weighed 1.98 pounds.Basicaly 2 hours per pound at that temp naked...

I foiled other 2 pounder at 162 degree-about 2 1/2 hours in..Took 4 hour 20 minutes to get to 205.

Like brisket/pork butt-some cuts are stubborn.I feel higher temps are fine on beef 250-275.
post #7 of 14
Thread Starter 
Ok, so i finally opened the lid and flipped and in 15 mins im at 156...WTF? Yes, im a rookie!
post #8 of 14
How long have you been smoking thses cuts.
post #9 of 14
Thread Starter 
since 4:50 here. its now 9:45. i foiled at 160 and put it in the oven cause im sick of running down to the smoker now that im trying to get some work done here
post #10 of 14
According to my cook yesterday at 265-275 it would take a 2.5 pound chuckie at my temps 5 hours plus to get to 190-no foil.I was able to stain ny 40x14 foot deck during smoke......A chuckie or brisket can be tough as nails depending on cut-takes ahile to get that connective tissue broken down.I prefer the hotter temps. 225-240 could be 8 hours etc.....
post #11 of 14
Well it sounds like you had hit the plateau for a while around the 140ish mark.
Most of my meats love to stall at around 142 but I have had a few chuckies seem to stall at that point then go up a bit and give me the real stall for an hour or so.
Meat can be stubborn. I have had pork take 14 hours and 7 hours on basically the same size.
Since you put it in the oven in foil it will definitely speed up the process, just make sure to give it a rest once it comes up to your desired temp.
post #12 of 14
Thread Starter 
i foiled and left in oven till 200 and pulled and only let rest for 20 minutes. I wanted to go to bed! But it wouldnt pull, so i sliced it. What is the pulling problem? Should have went to 205? should have rested longer? There was one part of the chuckie that would have pulled but thats it. The taste is great. It was still nice and moist. but what did i do wrong? I had the oven at 270. Was that too much heat to finish it in the foil?
post #13 of 14
For pulling, I usually try to go to 205, and then foil and place in the cooler for a lot longer...it just steams in it's own juice. Next time, take more time if you can and don't rush it...good things are happening as it sits there through the stall and then again during the rest period. As long as it tastes good, that's what we are after anyway, so you can officially call this one a success.

Way to go! PDT_Armataz_01_34.gif
post #14 of 14
Yep - for me, one hour minimum wrapped tight in foil and in the cooler w/ old towel. Pulls like butter then...
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