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Chuck Roast help

bamabbqbamabbq Posts: 4

Put on a 3.5# chuck roast about 3 hours ago and the temp is sitting at 154 and has been for around 30 minutes. I am guessing it is in a stall? Trying to make pulled beef sandwichs and need to know what temp to pull it off? I have the egg at 250.





  • BudgeezerBudgeezer Posts: 580
    Pull when tender IT of roughly 210
    Edina, MN

  • IrishDevlIrishDevl Posts: 1,390
  • lousubcaplousubcap Posts: 10,567
    edited January 2013
    +2 just because I'm here-and expect to take around 7 hours (total cook time) or so to get there at your current temp.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
  • SPRIGSSPRIGS Posts: 310
    I'm no expert but I have been cutting my chuck roasts into equal size portions - generally just quarter the roast.  Increases surface area for the rub and bark formation.  I smoke them uncovered, indirect at 250 or so for around 2-3 hours and then foil with some broth.  Continue to cook until fork tender.  Check thenm after an hour -1.5 hours in the foil to see if they are tender.  If they won't pull easily by sticking a fork in them and twisting, cover them back up tight with the foil and cook another 15-20 minutes and check again.  They are done when they are done.  I don't bother to temp them anymore.  Generally takes another 1.5 hours to 2 hours in the foil stage.  Sometimes I'll cut up some red onions, red bell peppers and portabella mushrooms and place them over the meat at the foil stage.  Good eats.
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