As others have said, 10 hours on a chuckie of reasonable size is about what I would expect it to take. It is a solid chunk of meat, with slow heat transfer and enough surface to stall for a loooong time. I pretty much always wrap at 160 with some liquid, because I have other things to do on the weekend.
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New Cooker, Same Problems. Any ideas?
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Club Member
- Jun 2016
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- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
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Club Member
- Nov 2017
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- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
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- Whatever I brewed and have on tap!
Any chuck I have smoked for slicing (stop around 180) or pulling (go to 203 or so) I always wrap in foil at 160 or so, to avoid drying it out, and they've always come out great. Sliced chuck at 180 is in fact going to seem drier than if you take it to 200+ for pulling, as the fat does not all render.
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
As already stated, try your ambient probe on the same shelf as the meat. I find the bottom of my smoker is quite a bit cooler than the top, so you may have been at a higher temperature, hence the dryer meat.
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Club Member
- Apr 2018
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- the LOU
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Cookers:
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CharGriller Portable Firebox - so modified you'll BLOL
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BBQ Dragon kettle shelves - 2
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Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
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Smokenator
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SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
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Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
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Why not try a sodium-free beef stock injection? Better yet, get some butcher beef bones and make your own injection, then cook as the majority suggests. Get to the stall, set on the wrap, add some Irish butter wedges, wrap up, return to cooker to bring it up to slicing temp.
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