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Chuck Roast Time

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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?

    #2
    yes it will.

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      #3
      Yes it will hit a stall

      Comment


        #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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          #5
          They good already

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            #6
            Big time stall on that dude. I've had Country Style ribs stall.

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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.

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              • 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...

              #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).

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              • 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.

              #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 -

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                #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.

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                • 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.

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

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

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                  • jlazar
                    jlazar commented
                    Editing a comment
                    Backwoods Chubby G2. Used a mix of hickory and apple chunks with Kingsford Original.

                  #13
                  Oh yeah...

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                    #14
                    sign me UP!

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                      #15
                      Gorgeous!

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