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Smoked Chuck Roast / Temp Drop or Stall?

rick123

Newbie
8
12
Joined Jul 9, 2016
So I am used to brisket and pork both having the normal stall. I am still working on my Arduino controller and decided to just monitor some temps with it during my first smoke of a chuck roast. I was surprised to see it hit about 165 then within 10 minutes drop to 145. Is this just the way it decided to enter the stall? I assumed that and pulled it to wrap at that time.

Picture1.png
 

SmokinEdge

Smoking Fanatic
SMF Premier Member
650
412
Joined Jan 18, 2020
In my experience, that’s on the high end but right around the stall temp. (160-ish) however the temp always just stalls meaning no more climb. Never had IT temps drop and certainly not 20*
 

forktender

Master of the Pit
OTBS Member
SMF Premier Member
1,761
1,021
Joined Jun 10, 2008
Yeah, something ain't right there a stall is a stall it shouldn't drop temp unless your fire went out or the door was opened. That doesn't make sense at all.
 

rick123

Newbie
8
12
Joined Jul 9, 2016
Well it ended up climbing slowly back up from that point after I pulled and wrapped. Not sure myself. Ended up turning out ok :)

Oh, and this was on an electric smoker. Smoker temp stayed constant around 235 that entire time.
 

801driver

Meat Mopper
247
28
Joined Dec 10, 2013
I had a PB drop about 5' during a stall one time, thought my smoker or temp sensor was broken. It went slowly down over about 20 min. Hovered there then started back up in about an hour. Never figured out what happened. I do the same with all my PB smokes, that was strange.
 

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