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Pepper stout beef not tender at 205F???
bweekes
Posts: 725
I completely understand that every chuck roast will behave differently, and internal temp is just a gauge, but I'm stumped here. I put a couple 3lb chuck roasts on at around 1:30pm. Gave them smoke until they reached 160IT, then put in the braise and covered in foil. Fast forward to 10 min ago - they both hit 205F and still not even close to fork tender. In fact, there is quite a bit of resistance on both of them. Guess I gotta keep going?
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
Comments
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They won't get super tender. You are looking for the point when you can pull/shred the meat with two forks.
Greensboro, NC -
Wolfpack said:They won't get super tender. You are looking for the point when you can pull/shred the meat with two forks.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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I've run then to 212-215 before. Gotta wait till they probe tender or you will fight it-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:I've run then to 212-215 before. Gotta wait till they probe tender or you will fight itAjax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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+ ONE with @Mattman3969 - it is truly all about the feel and it will eventually release and you will be justly rewarded. Temp is only a guide for when to be looking for the promised land. Enjoy the end-result.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Yes I have had to go higher- if it won't pull at 210 or so I would be more concerned. Did you foil the pan?Greensboro, NC
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Wolfpack said:Yes I have had to go higher- if it won't pull at 210 or so I would be more concerned. Did you foil the pan?Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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I've had them go as high as 215 before and hang there till I pulled it. I'm guessing the stalled temp had to do with the liquid not letting it go any higher. If it doesn't feel like butter it ain't ready yet. I bet you getting close to looseness-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks @Mattman3969, @lousubcap, and @Wolfpack for keeping me on track here. Turned out awesome and pulled nicely. Will post pics shortly.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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I did PSB last weekend in my CI DO and I think it took about 6-7 hrs total to get where it would shred nicely. I'd cook and then shred a little, cook some more, shred a little more...Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
And I only checked IT while it was smoking... put in the DO around 165FKansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
When you can put a fork in and you can twist it like spaghetti, its doneVisalia, Ca @lkapigian
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Had the same experience a couple of weeks ago. I ran out of time on the Egg and ended up tossing the roast in the crock pot for a few hours and it turned out great.XL Central Ohio
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bweekes said:Wolfpack said:They won't get super tender. You are looking for the point when you can pull/shred the meat with two forks.Keepin' It Weird in The ATX FBTX
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