Chuck Roast Time

[jlazar]

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]

yes it will.

[DWCowles]

Yes it will hit a stall

[jlazar]

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.

[DWCowles]

They good already

[Jerod Broussard]

Big time stall on that dude. I've had Country Style ribs stall.

[jlazar]

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.

[kmhfive]

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).

[Reds Fan 5]

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 -

[jlazar]

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.

[jlazar]

8 hours in, IT 170. Just wrapped.

[xaugievike]

jlazar what did you cook on for this chuck?

[DWCowles]

Oh yeah...

[texastweeter]

sign me UP!

[Spinaker]

Gorgeous!