Another chuckie question

rc1991

Smoke Blower

Original poster

Mar 28, 2010

124

14

Pacific Northwest

• May 4, 2010

• #1

I put in a marinated chuckie (2.5 lbs) around 9 this morning - was going well but had to step away for 1.5 hours around 2 - got back and the temp was still 145. Then it started to rain so I brought it to in to the oven - temp still around 145 - am I missing something? Didn't think it would stall that long - smoker temp was 225 to 250 the whole time. To top it off as I was cleaning up before the rain I stupidly grabbed the handle of my hot cast iron pan - typing one handed with my hand in ice water....hope the chuckie comes out good.

 

jirodriguez

Master of the Pit

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Jun 5, 2009

4,656

143

Portland, OR

• May 4, 2010

• #2

Ouch! Sorry to hear about the hand.... hot cast iron hurts like heck!

Chuckies can vary a lot on stall time. Depends on how much connective tissue and fat is in it. Most of the time they don't stall that bad, but every once in a while you get that one that is just plain ol' stubborn!

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

14,477

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• May 4, 2010

• #3

Now that sounds like an awful longtime to me but then I don't ever recall a chuck roast ever stalling on me till now since I said something. But you need to work on the smoker cover maybe like I did.

look down there

 

rbranstner

Smoking Guru

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Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• May 4, 2010

• #4

Pull the probe out and put it back in in another spot to make sure your temps are correct. I have a problem some times if my probes are in the meat too long for some reason the temps stays the same. If I pull it out and reprobe it or just push it in further the temps shoot up. I need to get an instant read probe so I can double check the temps easier.

 

rc1991

Smoke Blower

Original poster

Thread starter

Mar 28, 2010

124

14

Pacific Northwest

• May 4, 2010

• #5

Thanks guys - the hand is better after soaking it for a while! When I pulled it due to the coming storm I quickly checked with a fork style thermometer and it was a similar reading but now I wonder if I didn't have the probe in the right place or something. I finished it in the oven and took it up to 205 (took a little while) and let it rest but it didn't pull. I think it could have gone longer because there was a line of fat that was still intact and it wasn't real tender around there but the rest of it was tender - just couldn't pull it. It was good though - made some sandwiches for the family and everyone liked it. Sorry no Q-view but I was still operating on one hand when I had to pull it out! Anyway there is definitely more chuckies in out future!

 

rbranstner

Smoking Guru

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Oct 18, 2007

5,698

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West Fargo, ND / Northern MN

• May 4, 2010

• #6

I have never pulled a chuckie I just slice them and they are great.

 

rc1991

Smoke Blower

Original poster

Thread starter

Mar 28, 2010

124

14

Pacific Northwest

• May 5, 2010

• #7

I ended up slicing it too and it was really good. I guess I just assumed if it reached a certain temp it would pull apart but didn't take into account there are probably a few other variables to consider!

 

caveman

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Feb 5, 2010

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Lakewood, Ca - In Front of a Weber 22.5 Smoker

• May 5, 2010

• #8

I'm glad things worked out & I hope your hand is doing better.

 

rc1991

Smoke Blower

Original poster

Thread starter

Mar 28, 2010

124

14

Pacific Northwest

• May 5, 2010

• #9

Thank you! I don't think I'll forget a towel or pot holder when dealing with cast iron again!