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Has anyone ever had 2 separate and distinct stalls in the same cook? I was smoking a chuck roast. I had stalls at 153 degrees, and again at 166. What might be the cause?
Multiple stalls are common at lower smoke temps like 225F. Chuckies are the most ornery cut of meat on the planet. It is the only cut I still wrap in a pan, and when I do, I crank the heat up to power thru the stalls.
I did my first chuck roast the other day. I was hoping to get it up to 160 before wrapping but it just sat there at 151 for a while, so I wrapped then. I wouldn’t be surprised to find some additional slow climbing temps along the way before the wrap. Maybe it was just one really long funky stall you had.