chuck roast stall?

uncledave

I am attempting some pulled beef. I am following a recipe that said it should take about 8 hrs.total. 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.

fishlessman

IT STALLS, SOMETIMES MORE THAN ONCE   pull it when its tender, sometimes its over 210 internal

ChokeOnSmoke

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.

uncledave

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