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Pulled beef: 5.5+ hr plateau at 145 ok?

tmEGGer
tmEGGer Posts: 92
edited November -0001 in EggHead Forum
I have 2 beef chuck roasts, each about 3.5# and 2.5" thick. Got it on a rack in a roast pan on a platesetter. Started cook at 7:30pm with internal temp at 45 and dome 225. Dome stayed spot on as I am using wireless BBQ guru. At 3:30am (one of the kids decided that our bed was a better place to be than hers) the internal temp was 145. Yes, the guru remote was on my nightstand, and yes, my wife thinks I am crazy. It is 9am and internal temp is holding around 147-149. [p]It seems like a long plateau for a hunk of beef that is only 2.5" thick. What do you think?[p]Of course, the last time I asked a question like this, I had a 9# butt that took 30 hours and was fine.[p]Comments/advice welcome.
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Comments

  • Chuck
    Chuck Posts: 812
    NutmEGGer,[p]I did an 8 lb chunk-o-chuck two weeks ago and had the same issue. I think the plateau for chuck must be lower than for pork. The one I did turned out great, just took a long time at a lower than expected plateau. [p]The one I did was a lot thicker but again with similar temps that your are having.[p]Chuck

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