ClayQ or anybody else - does beef have a plateau?

RRP

<p />This are 2 nice chuck roasts totalling 7 pounds. I'm 4.5 hours in to my first pulled beef pursuit to the recipe ClayQ posted back in March. The GURU has kept the temp at a perfect 250 and all seemed to be progressing fine. Then the internal temp hit 149 and hung for 30 minutes and it is now hanging at 150. Does beef plateau the same as pork - but just at a different temp? and for how long? BTW I have the ramp mode turned off and a second wireless is confirming the GURU's reading.[p]

fishlessman

RRP,
it platues at a lower temp than pork. ive seen it do this in the high 130's-145 range. when ive cooked these in the past ive wrapped them at about 170 and cooked them to the low 200's

RRP

fishlessman, thanks - since I posted the temp has moved to 152. The next stage of the recipe is going into a covered cast iron Dutch oven for 2 hours to take temp up to 215 before pulling and back for a final hour of smoking uncovered. BTW are you headed to the eggfest?

fishlessman

RRP,
wish i was, looks like it would be a blast, one of my customers has me working thru the weekends till the end of the month : (

Clay Q

RRP,
Your looking good and right on target!
Clay

RRP

Clay Q, it has now been 6 hours and the temp is 158. Think I'll move to stage 2 Dutch oven...

Clay Q

RRP,
Your good for stage two. Man, I can almost taste the beef BBQ already! Check your e-mail.
Clay

RRP

<p />OK - now it's in the Dutch oven along with a diced peeled delicious apple, maple syrup and water. As it turns out my Lodge oven that I've had for 4 years but using for the first time ever today is only an 8 quart so the 7 pounds of roast is a snug fit - yowser the GURU is biting down and has the internal temp up to 165 already! Good eats on the way!!!

PeterInSeattle

RRP,
Please post the recipe, or a link to it. Thanks. This looks much too good not to try.

RRP

PeterInSeattle, here you go. Funny that you being in Seattle asking for it because the sauce I'm using in it has a Seattle connection. See this site as well:
http://biggreenegg.com/archives/2001/messages/70392.htm

[ul][li]Clay's Pulled Beef BBQ[/ul]

RRP

<p />It got too late for me to post the third stage picture last night so here is the pulled beef going in to the last hour of hickory smoke. Thank you, Clay for your recipe and your help via email! That meal is a keeper!