Pepper Stout Beef Stall?

sstripes96

Hey guys,
Ive got a 4.5 lbs chuck roast on to make Pepper Stout beef. The Egg is at 260 and the roast has been on for almost 4 hours. The IT is at 149 and has been so for the last 45 minutes. I need to get to 165 IT. Is this a stall? Should I just let it continue like it is or should I bump the Egg temp to get past this? Dinner was going to be at 5. Now it looks like 6 or 7 but that wont be a problem.

Thanks,

buzd504

That's about right, but you can bump the egg up a bit anyway.

sstripes96

Im going to bump it for now. Thanks.

Duranhler

I've got a 3.25#'er on now also. It's been on 3.5 hrs now & has been sitting at 147° about an hour.
The egg settled in at 245°. I'll start bumping them when meat gets closer to 155°ish

sstripes96

Meats been at 149 for 2 hours. Ive bumped it to 285.

Sea2Ski

sstripes96 said:

Meats been at 149 for 2 hours. Ive bumped it to 285.

Can drive you nuts, can't it...... It does me!

lousubcap

I routinely figure the chuck roast pulled beef will take 4.5-5 hrs to get to the 160's (250-270*F on the dome) and another 2-3 hrs to get to 210*F to pull.  FWIW-

Mattman3969

Agreed @lousubcap. I think a longer stall really helps break down the tissues and makes the end product oh so much better.

sstripes96

Mattman3969 said:

Agreed @lousubcap. I think a longer stall really helps break down the tissues and makes the end product oh so much better.

Well, that's good. The stall lasted 2.5 hours. Once it got past 149 it hit 165 in about 40 minutes. The large fat ribbon that ran thru the middle is gone. The veggies and beer are in, covered , and back on at 350. It smells awesome.

Mattman3969

Glad you waited it out, it will be much mo better!!

sstripes96

It turned out great. The heat from the pepper and the Jalapenos was perfect. My daughters boyfriend thought it was way too spicy He is a very bland eater and probably thinks that milk is too spicy. I left it on a tad too long as there wasn't too much liquid left. This was a welcome change from pulled pork.

jls9595

Looks like it turned out better than mine. I think I just didn't cook it enough before trying to pull. Still made tasty sandwiches though. Yours looks great.

lousubcap

@sstripes96-Grerat result-and I am in the pulled beef over pulled pork camp as well.  The beef may take a bit more effort but totally worth it.  FWIW-

sstripes96

Thanks Guys. I couldn't have done it without all the tips and tricks Ive learned here. I had wanted to pull it to shred after 2.5 hours but decided to let it go the full 3 hours before shredding it. That half hour made all the difference.