Two stalls in the same cook?

[Razyr Sharpe]

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?

 

[one eyed jack]

I've never had what I would call 2 definite stalls. I have seen some long drawn out stall's, though.

The stall can make you question your sanity the first 2 or 3 times you go through it.

In my opinion a chuck can be even more frustrating than a butt.

I did one, (2.10 LB Chuck), last weekend that wound up taking 10 hours at 250*. (I figure on 2 hours a LB. for butts).

 

[noboundaries]

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.

 

[hardcookin]

What was said above. I usually pan at 170 with a little beef broth. It helps push them along,they are getting pulled anyway. Usually smoke @275.

 

[JCAP]

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.