chuck roast stall

[Planner47]

put a 4 lb chuck on the pbc at 12:30 and it climbed steady to 135 at 3pm and it seems like it hit a stall. its 5:40 now and it's only up to 150. temp has been holding at 280. thinking about pulling and wrapping it in pink butcher paper. opinion's

[PBCDad]

Do what you have to so you can eat tonight, but if you have the time I'd wait it out a bit to help the bark develop. I've only wrapped with AL foil, so I can't weigh in on the butcher paper.

[Planner47]

to late for tonight. SO wants it for tomorrow.

[PappyBBQ]

Then I'd let it power through on it's own. I like bark.

[RonB]

So what kind of pizza are you ordering for tonight?

[Planner47]

pizza bbq

[PappyBBQ]

+1 to PBCDad's response. I tend to prefer the butcher paper for wrap IF I wrap. Help keeps the beef from becoming too "pot-roasty" IMHO. You've been on long enough to probably have decent bark at this point.

[Planner47]

does chuck stall at 135?

[TheCountofQ]

Mine typically stall in the 160-170 range, cooking between 225-250ish. (not a pit barrel) I would think that 280 would push it on thru. I don't see your equipment listed in your signature. What probes/thermometers are you using?? Any chance they need calibrated?

[tbob4]

One of our Moderators, fuzzydaddy ,seems to be the King of the Chuck around here (photos are worth 1000 words). Any advice he gives you is golden.

[Huskee]

I like to wrap around 170-180. I wrap in foil. I like them to get to 210ish in the foil, then hold there an hour, then cambro them another 2hrs or longer. If you're doing this for pulled beef, which I assume, more heat and the time are only going to help. You'll likely notice this is a little different than for pulled pork. Beef roasts need a little more heat for a little longer IMO.

[JeffJ]

If you have good bark, go ahead and wrap IMHO. I generally prefer not to wrap (any meat) but when time is a factor I certainly will.

[Planner47]

hit 160. wrapped with bp. never know a chuck stalls so low.

[Spinaker]

Like Meathead says, "This is flesh, not widgets, and one hog is different than another and your cooker has its own peculiarities that can significantly impact cooking time."

[theroc]

I've had my chuck roasts stall anywhere from about 135 to 175 F. Every one seems to be a bit different, per MH!

[JeffJ]

I had 2 identical size chuckies in the 14.5 WSM. The one on the lower grate came to temp more quickly (even though that grate is a few degrees cooler) and it stalled at about 10 degrees higher than the one on top.

[fuzzydaddy]

I'll say this....what Huskee said! Once I did a few I knew how long to plan for on my kettle, so I no longer watch the temps until it's time to wrap and when it's approaching the finished temp.

[Planner47]

coals all done in pbc. temp of meat only 168. in oven now at 275. never will forget this cook. never forgot my first pork butt either.

[Spinaker]

coals all done in pbc. temp of meat only 168. in oven now at 275. never will forget this cook. never forgot my first pork butt either.

What was your total burn time on this one? Was the basket of the PBC full? You should be able to get 7-8 hours easy.

[Planner47]

lite at 12:30 die at 8:20 pm. over full basket. in oven for 1.5 hr to 208. I noticed that the time of post at top is always 2 hours back. also pretty windy doing run. tried to keep bottom opening away from the wind by turning barrel.

[Planner47]

it's was wrapped with foil and a towel on top of it in a small cooler. SO will take care of it in the morning

[fzxdoc]

Let us know how it turns out, Planner47. Sounds like you had a good cook with a piece of meat that had a mind of its own.

My chuckies usually stall in the 140-160 range, so you weren't too far off.

Kathryn

[Planner47]

chuckie turned out great. nice bark. and by the way I used my new tp-08 and it really worked great and with the way the wind was yesterday it really helped me control the temperate of the pbc and from the living room.

[fzxdoc]

Glad that ThermoPro 08 Digital Thermometer worked well for you, Planner47 . Cooking on the PBC is way easier when you know what the barrel and meat temperatures are.

May I suggest that you write down the average PBC temperature, the length of the cook, the time to the stall, wrapped or not, etc. etc. etc. now while you remember it? Having this experience documented will help with your game plan for your next chuckie cook. And from the sounds of it, you've got more chuck roast/pulled beef cooks in your future.

Kathryn

[Planner47]

will do