I just cooked a 8# Chuck. It stalled at about 140°. It took 11 hrs to get to 177° IT.
Is it better to just ride it out or do something to get passed it like wrap or increase temp.
Does just riding it out increase dryness?
I come close to doing that. I did not expect this to go 11 hrs. Other than a large taste it will wait for tomorrow's dinner. Had to eat something else couldn't wait until 9pm to eat dinner. I started cooking at 10am.
Thickness of meat determines cook time. On 10# four inch plus thick Boston Butts the cook time runs like this. 3 hours to 160, 6 hours to 180, and 3 hours to 200 for a total of 12 hours. Wrapping from 160 to 180 can cut that time in half.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Any chuck I have smoked I wrap in foil at 160 IT, and if it stalls at 150, I'll wrap it after a while there, if the color looks good. It's just too easy to dry out the chuck I think.
John "JR"
Minnesota/ United States of America
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I love to ride it out. Sometimes I will wrap once it hits 190 F or so. As far as I am concerned, the more bark the better. You can wrap, but that will soften the bark. There are a few advantages to wrapping, faster cook and you get all the glorious Au just, if you wrap in foil. (Butcher paper will soak up this oil)
i've had em take 23 hours. it all depends on cooker and temp. there is another stall around 190 (sometimes). i cook at a higher temp now and they are closer to 12
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