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?
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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.
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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.
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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).
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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 -
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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.
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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.
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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.
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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.
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