So before attempting a full brisket, I decided to try a chuck roast (5 lbs). I have an OK Joe's offset smoker, keeps temps good, using mostly briquettes with the first few hours with some mesquite chips. Everything was going well, I got to 147F it stalled, I decided to do a texas crunch wrapped it up in some Al. foil. after a bit it started to get pasted the stall, slowly got to 190, I unwrapped it, put it back in the smoker to go for 203F. I expected the meat to drop a bit but it dropped down to all the way to 156F. The smoker temps was right between 250-255 while I just watch the meat temp drop and drop and drop. Is this much drop normal? Is this because of the Chuck Roast? Should I just let it rest and server in an hour? I'm a bit confused by this one. Any thoughts???
And Happy "F-U were on our own" Day!!
Sean
And Happy "F-U were on our own" Day!!
Sean
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