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chuck roast stall?

uncledaveuncledave Posts: 87
edited April 2012 in Beef
I am attempting some pulled beef. I am following a recipe that said it should take about 8 I have the xl set up with indirect plate setter legs up, grate them foil pan under v rack. dome is 250. I seem to be stalled at 147 internal. Does chuck roast stall like pork butt? Its been on 8 hrs now. I had hopes of being done now. This is tomorrows dinner so I have time. I put it in a cast iron dutch oven as the recipe said. Only the meat was supposed to be at 160 when I did this. I hope this doesn't hurt anything. shooting for at least 200 internal.


  • fishlessmanfishlessman Posts: 16,738
    IT STALLS, SOMETIMES MORE THAN ONCE   pull it when its tender, sometimes its over 210 internal
  • ChokeOnSmokeChokeOnSmoke Posts: 1,718
    edited April 2012
    Yup, there's a stall just like pork butt.

    How quick it gets done depends on size of the chuck and temperature inside the egg.  A 15 pound clod could take 18-20 hours, for example.  I like to cook them a minimum of 275 dome temp (about 250 grid temp).  It should be fine though, just take it up to 200 - 205 and it should pull just fine.

    Packerland, Wisconsin

  • uncledaveuncledave Posts: 87
    I hav e 3 chuck roasts combined they weigh ten lbs. Temp is up to 165. On my way thanks
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