Chuck stalling at 139-140…

[fracmeister]

I’m smoking a Chuck for Burnt ends and I hadn’t actually planned on wrapping it but it’s clearly stalling at 1:39 140 is this unusual I’m so much used to brisket stalling at a higher temperature

[Jfrosty27]

That’s a bit soon but not terribly so. In my experience, smoking a chuck roast whole takes a long time. Hang in there. Your patience will be rewarded.

[captainlee]

That's about my stall temps here. Sometimes a piece of meat will defy what you know, that's just the way it is. Once it hits that lower temp stall I let it go 30 minutes or so then wrap. I found that a chuck roast can easily dry out on you so good call wrapping.

[Johnny Booth]

So very true. I’m pretty consistent in my cooking process, but every now and then, I have to scratch my head and improvise. 😎

[RichieB]

My last chuck on the PBJ for burnt ends. RFX probes 146 and 137.

[Michael_in_TX]

I seem to remember this happening to me a few times. It is perplexing....stalling so early on a relatively small piece of meat. What I wish I could remember is if this happened like this during our lower outside temperatures, such as today.

[jfmorris]

I've seen beef stall in the 140-150 range, and again up around 170-180.

[ecowper]

Yep, chuck roast seems to stall twice

[jfmorris]

Eric ecowper I've found that as I tend to run a bit hotter these days (275F, even 300F sometimes) instead of 225F, that stalling is much less of a thing than it is at the lower smoking temps.

[ecowper]

Yeah, agree with that. I tend to cook at whatever temp the cooker wants to settle in at …. Hasty Bake: 275 …. WSM 22: 250 …. SnS: 260 ….. if I set them up for “low and slow” anyway. The HB never has much issue with that double stall, the WSM almost always