Skip to content
  • Register
    • Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
    Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
    Share your photos by tagging us and using the hashtag #BigGreenEgg.

    Want to see how the EGG is made? Click to Watch

    Pepper Stout Beef Stall?

    Posts: 152
    in EggHead Forum
    Hey guys,
    Ive got a 4.5 lbs chuck roast on to make Pepper Stout beef. The Egg is at 260 and the roast has been on for almost 4 hours. The IT is at 149 and has been so for the last 45 minutes. I need to get to 165 IT. Is this a stall? Should I just let it continue like it is or should I bump the Egg temp to get past this? Dinner was going to be at 5. Now it looks like 6 or 7 but that wont be a problem.

    Thanks,
    Bud
    Large BGE
    Lawrenceville, GA
    · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Comments

    • Posts: 3,865
      That's about right, but you can bump the egg up a bit anyway.
      NOLA
      · Share on FacebookShare on Twitter
    • Posts: 152
      Im going to bump it for now. Thanks.
      Bud
      Large BGE
      Lawrenceville, GA
      · Share on FacebookShare on Twitter
    • Posts: 78
      I've got a 3.25#'er on now also. It's been on 3.5 hrs now & has been sitting at 147° about an hour.
      The egg settled in at 245°. I'll start bumping them when meat gets closer to 155°ish
      Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser
      · Share on FacebookShare on Twitter
    • Posts: 152
      Meats been at 149 for 2 hours. Ive bumped it to 285.
      Bud
      Large BGE
      Lawrenceville, GA
      · Share on FacebookShare on Twitter
    • Posts: 4,121
      sstripes96 said:
      Meats been at 149 for 2 hours. Ive bumped it to 285.

      Can drive you nuts, can't it...... It does me!
      --------------------------------------------------
      Burning lump in Downingtown, PA or diesel in Cape May, NJ.
      ....just look for the smoke!
      Large and MiniMax
      --------------------------------------------------

      Caliking said:   Meat in bung is my favorite. 
      · Share on FacebookShare on Twitter
    • Posts: 34,763
      I routinely figure the chuck roast pulled beef will take 4.5-5 hrs to get to the 160's (250-270*F on the dome) and another 2-3 hrs to get to 210*F to pull.  FWIW-
      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.
      · Share on FacebookShare on Twitter
    • Posts: 10,458
      Agreed @lousubcap. I think a longer stall really helps break down the tissues and makes the end product oh so much better.

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
      · Share on FacebookShare on Twitter
    • Posts: 152
      edited February 2014

      Mattman3969 said:
      Agreed @lousubcap. I think a longer stall really helps break down the tissues and makes the end product oh so much better.
      Well, that's good. The stall lasted 2.5 hours. Once it got past 149 it hit 165 in about 40 minutes. The large fat ribbon that ran thru the middle is gone. The veggies and beer are in, covered , and back on at 350. It smells awesome.
      Bud
      Large BGE
      Lawrenceville, GA
      · Share on FacebookShare on Twitter
    • Posts: 10,458
      Glad you waited it out, it will be much mo better!!

      -----------------------------------------

      analyze adapt overcome

      2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
      · Share on FacebookShare on Twitter
    • Posts: 152
      It turned out great. The heat from the pepper and the Jalapenos was perfect. My daughters boyfriend thought it was way too spicy He is a very bland eater and probably thinks that milk is too spicy. I left it on a tad too long as there wasn't too much liquid left. This was a welcome change from pulled pork.


      Bud
      Large BGE
      Lawrenceville, GA
      · Share on FacebookShare on Twitter
    • Posts: 1,533
      Looks like it turned out better than mine. I think I just didn't cook it enough before trying to pull. Still made tasty sandwiches though. Yours looks great.
      In Manchester, TN
      Vol For Life!
      · Share on FacebookShare on Twitter
    • Posts: 34,763
      @sstripes96-Grerat result-and I am in the pulled beef over pulled pork camp as well.  The beef may take a bit more effort but totally worth it.  FWIW-
      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.
      · Share on FacebookShare on Twitter
    • Posts: 152
      Thanks Guys. I couldn't have done it without all the tips and tricks Ive learned here. I had wanted to pull it to shred after 2.5 hours but decided to let it go the full 3 hours before shredding it. That half hour made all the difference.
      Bud
      Large BGE
      Lawrenceville, GA
      · Share on FacebookShare on Twitter

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Welcome!

    It looks like you're new here. Sign in or register to get started.
    Sign In
    Register

    Quick Links

    Categories