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Chuck Roast Time

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  • jlazar
    Charter Member
    • Oct 2014
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    • Texas
    • Backwoods Chubby G2
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    Chuck Roast Time

    Put a chuck roast on this morning. Avg temp has been 240. After an hour and fifteen minutes, temp has gone from 37 to 115. Seems fast. Or will the chuck hit a stall like a brisket?
  • xaugievike
    Club Member
    • Jan 2017
    • 729
    • Chicagoland
    • Weber Genesis 300 series
      Weber Summit Charcoal With custom grill center
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      Ooni Pro Pizza oven

    #2
    yes it will.

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9696
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      Yes it will hit a stall

      Comment

      • jlazar
        Charter Member
        • Oct 2014
        • 674
        • Texas
        • Backwoods Chubby G2
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        #4
        Thanks. I will expect a stall. Cooking the roast to pull and freeze. Also cooking 6 racks of baby back. Some for dinner, one for a neighbor and the rest to vacuum seal.

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        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9696
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #5
          They good already

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
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            #6
            Big time stall on that dude. I've had Country Style ribs stall.

            Comment

            • jlazar
              Charter Member
              • Oct 2014
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              #7
              Yes, it hit about 145 and isn't moving. Do you wrap with beef broth or leave it bare all the way. Again, going to pull this one.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Wrap based on bark. Good deep dark bark. ruff ruff

              • Steve R.
                Steve R. commented
                Editing a comment
                I will wrap once the bark is decent. I don't want a ton of really hard bark if I'm pulling it. Much easier to get the stuff broken down into more uniform sized pieces if it's a little softer.

              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                No wrap here, I jus' wait it out...
            • kmhfive
              Club Member
              • Mar 2017
              • 2986
              • Northern Illinois
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              #8
              I’m with Jerod Broussard. Wrap, but after you got the bark you want. Also, for pulled beef, the chuck may not be probe tender until a higher temperature than typical brisket — don’t be afraid if it goes to 205-208. Then hold it as close to finish temp as possible for about an hour if you can before the Cambro (or use a warming oven).

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                xaktly Basically need to overcook for pulling.

              • texastweeter
                texastweeter commented
                Editing a comment
                anything i pull goes to 208 degrees, and is cooled slowly. well except chicken and tuna. you do that and cool over at least 2 hours, and you can drop it on the block, and SPLAT itl almost pulls itself.

              • Huskee
                Huskee commented
                Editing a comment
                Kmhfive Where've you been? Miss hearing from you... Hope all is well.
            • Reds Fan 5
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              #9
              jlazar Smoked a chuck for the first time a couple of weeks ago. Yes, it stalls. Mine stalled at 147 for an hour fifteen. I wrapped after firm bark. Held in cooler for about an hour. Wish I had held for two. It didn't pull easily and I ended up with pulled-chopped chuck. Tasted great and family wants me to do another one as soon as the wind chills don't begin with a -

              Comment

              • jlazar
                Charter Member
                • Oct 2014
                • 674
                • Texas
                • Backwoods Chubby G2
                  Weber 22" Master-Touch GBS Kettle
                  Blackstone 36 Griddle
                  SlowNSear (Original)
                  Fireboard Extreme
                  Maverick 732
                  Super-Fast Thermapen
                  Rapala 7 1/2
                  Bear Paws
                  Weber Rapidfire Chimney
                  Grill Beast 304 Injector
                  G&F Suede/Leather Gloves
                  Foodsaver V4880

                #10
                5.5 hours and I am at 163. I am going to let it go longer since I am waiting on the ribs anyway. Figure I will pull at 180 and wrap with beef broth. When you wrap, how tightly do you wrap the foil? Also plan to cambo a couple of hours at least once I hit over 205.

                Lots of moisture in the G2. Haven't had to spray it at all.

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  I can't say I wrap too tight. I try to be gentle so that any barked edges don't bust through. I concentrate more on a getting a good seal, not so much a super tight fit.

                • jlazar
                  jlazar commented
                  Editing a comment
                  Thanks

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  i usually end up pulling at 165 depending on the stall, and I used to wrap super tight in foil...now i use pans and top with double layer of foil. takes maybe an extra 30 minutes, but turns put the same and is so much easier.
              • jlazar
                Charter Member
                • Oct 2014
                • 674
                • Texas
                • Backwoods Chubby G2
                  Weber 22" Master-Touch GBS Kettle
                  Blackstone 36 Griddle
                  SlowNSear (Original)
                  Fireboard Extreme
                  Maverick 732
                  Super-Fast Thermapen
                  Rapala 7 1/2
                  Bear Paws
                  Weber Rapidfire Chimney
                  Grill Beast 304 Injector
                  G&F Suede/Leather Gloves
                  Foodsaver V4880

                #11
                8 hours in, IT 170. Just wrapped.

                Click image for larger version

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                Comment

                • xaugievike
                  Club Member
                  • Jan 2017
                  • 729
                  • Chicagoland
                  • Weber Genesis 300 series
                    Weber Summit Charcoal With custom grill center
                    Primo XL 400
                    Blackstone 22" TableTop Griddle
                    Ooni Pro Pizza oven

                  #12
                  jlazar what did you cook on for this chuck?

                  Comment


                  • jlazar
                    jlazar commented
                    Editing a comment
                    Backwoods Chubby G2. Used a mix of hickory and apple chunks with Kingsford Original.
                • DWCowles
                  Founding Member
                  • Jul 2014
                  • 9696
                  • Smiths Grove, Ky
                  • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                  #13
                  Oh yeah...

                  Comment

                  • texastweeter
                    Club Member
                    • Jul 2017
                    • 2932
                    • Republic of Texas

                    #14
                    sign me UP!

                    Comment

                    • Spinaker
                      Moderator
                      • Nov 2014
                      • 10960
                      • Land of Tonka
                      • John "J R"
                        Instagram: JRBowlsby
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                      #15
                      Gorgeous!

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