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Stalled Chuckie

post #1 of 12
Thread Starter 
Doesn't that just drive you crazy???????

I'm doing my first chuck roast (Dude style) and it's stuck on 151* for the last hour. I have a Polder dualtemp stuck in there and the oven temp is around 275*. That's where I could get it to level off so I left it.

I went through three foil packets of Jack Daniels Oak Chips in the first hour and a half, then I left it cooking without anymore smoke. I opened the door (Smoke Hollow Propane) a while ago and stuck a hand-held instant-read thermometer in it and I got a few different readings from around the roast. The meat didn't seem very tender yet. I plan to wrap it in foil at 160* and put her back in until 190*. I didn't prepare anything to spritz it with so I don't know how tender it will get. Should I use some type of liquid in the foil wrap?
post #2 of 12
My chuckies usually stall at 150 for about an hour.. If you plan on pulling it, 190 might not be enough..
post #3 of 12
I would add a little beef broth to the foil, you can also use it to spritz with.
Chuckies always seem to stall on me around that same temp, definitely worth it though.
If you are bringing it up to 190 I guess you are slicing? If you want to pull it go to 200-205.
Good luck!
post #4 of 12
For sure, I would go to 195 at the least and THEN foil it for 45 min - to an hour, depending on how big it is. You don't HAVE to add liquid to the foil - but it will help a little.

That stall is strange on a chuckie, isn't it? I mean - they aren't near as thick as a pork shoulder but they stall a lot longer, I think...
post #5 of 12
Thread Starter 
I'm tempted to dip into my drip pan and put a few tablespoons of that into the foil wrap. Has anyone ever done that? It looked like beef broth the last time I opened the door.
post #6 of 12
I don't know if I would go into the drip pan but if you want to. I would but broth in the foil and spritz with it also like Jim said. I think I would lower the temp alittle. You said thats where you got it to level out at but it's a propane just turn the knob down alittle. I have 2 of them a Gosm and a Vault 24
post #7 of 12
Defenitaly. Also when done put that in the freezer and skim the fat off of the top. If it tastes good you can add to your meat.
post #8 of 12
Thread Starter 
It was time for dinner so it only sat in the cooler for an hour. It wasn't tender enough to pull but my intention was to slice it anyway. My wife liked it, that's all that counts. I got points from her.

post #9 of 12
Congrats on your chuckie. I gotta say, every single chuckie I've ever done has never stalled for more than maybe a half hour. Seems different from everything I've read on this site.
post #10 of 12
Thread Starter 
Those chopsticks BTW are cooking chopsticks, not eating chopsticks. They're about ten inches long.PDT_Armataz_01_12.gif
post #11 of 12
That looks tasty Mike ! Haven't done a chuckie yet, its on the list.
post #12 of 12
That's some good lookin meat there Mike...PDT_Armataz_01_34.gif

I've done 4 chucks (2 each smoke) so far and both times they stalled for approximately 3 hours each time so you've been luckier than me, I must have some tough chuckies by me.

You said, (I went through three foil packets of Jack Daniels Oak Chips in the first hour and a half, then I left it cooking without anymore smoke.)

If you didn't know this already, meat doesn't really start taking on smoke until the meats internal temp. hits about 100 degrees and the meat pores open up. So if you want to save on wood, wait until the internal temp. of the meat reaches 100* and then add your wood.

Hope this helps ya in the future....biggrin.gif
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