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BEEF plateau

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Meinbmw
Meinbmw Posts: 157
edited November -1 in EggHead Forum
I am doing Clays' pulled beef as I type this .... two 2.5 lb. chuck roasts on the egg per the recipe. They are slightly touching each other laying in a v-rack being cooked indirect.[p]The recipe states to cook at 250 dome for about (5) hours and until the meat temp is 160, then go on with other steps in the recipe. The chuck roasts have been on for 7 hours and have not surpassed 140 degrees.[p]Does beef hit a "plateau" like pork butt?
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