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Chuck roast stall

awm
awm Posts: 181
in EggHead Forum
I put a boneless chuck roast on around 1130, and it's been stuck at 160 degrees for the majority of that time. I got to leave for work in about 30 min so I'm not looking to good right now. How long does the stall usually last on these things?
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Comments

  • awm
    awm Posts: 181
    I was going to pull it and sauté it with peppers onion and mushrooms and make a sandwich out of it. What is the lowest temp y'all think I could take it off at?
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  • lkapigian
    lkapigian Posts: 11,568
    I did a couple the other day, no stall but I had to leave- put the oven on around 200-210, foiled them and put  them in, they came out perfect- they were @ 190 or so when I took them off the egg
    Visalia, Ca @lkapigian
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  • DMW
    DMW Posts: 13,836
    If you want to pull it, it will need to be around 200 or so before it probes like butta. Lower will work for that if you chop it.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,109
    The stall can last for hours.

    30 minutes isn't enough time unless you throw it in a pressure cooker.

    Alternatively, put it in a crock pot on low until you get back from work.
    ______________________________________________
    I love lamp..
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  • awm
    awm Posts: 181
    I was really looking forward to these sandwiches lol. I think I'm gonna take a gamble and try to come home after a meeting I have at 6, y'all wish me luck.
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  • DMW
    DMW Posts: 13,836
    What timezone?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • awm
    awm Posts: 181
    Eastern
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  • DMW
    DMW Posts: 13,836
    edited April 2014
    If you're worried about it finishing before your meeting is finished I think you're fine. Not sure it will be ready when you get back though, might need to have a late supper. How big was the chuckie?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • awm
    awm Posts: 181
    It was about 3 pounds. I guess I should of done a little more reading before throwing it on, I didn't think it would take more than 5 hours
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  • cazzy
    cazzy Posts: 9,136
    Nobody has asked...what temp are you cooking at?
    Just a hack that makes some $hitty BBQ....
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  • awm
    awm Posts: 181

    its been between 250 and 275

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  • Harmening
    Harmening Posts: 35
    I've had them stall for 4-5 hours before.  Then, the next stalls for two.  Chuckies have been inconsistent for me.
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  • nolaegghead
    nolaegghead Posts: 42,109
    Action: stall
    Reaction: crank temp
    ______________________________________________
    I love lamp..
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  • awm
    awm Posts: 181

    Well were up to 180 still got a ways to go. When it does get done I guess I'll just wrap it up and put it in the fridge for tomorrow. Hopefully if i re heat it in the pan with the mushroom, onions, and peppers it will still taste ok. 

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  • DMW
    DMW Posts: 13,836
    I would pull the beef when it's done, will cool down faster and pull easier. If you fridge it whole the interior will take quite awhile to cool down and could be in the danger zone for longer than you want. Also, pulling it apart when warm will be easier than cold.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • awm
    awm Posts: 181

    Thank yall for all the advise...

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  • awm
    awm Posts: 181
    and we're done well at least for tonight anyway!!
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Sorry it wasn't done in time for you but that looks like a job well done!! I love me some pulled beef. I generally wrap mine in HDAF once it hits 160 and crank the temp to 350ish. Some don't wrap and have good luck, I think @DMW is one but I not ever had them come out good without the crutch.

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,836
    Looks great, and I'll bet you sampled it :)

    And @Mattman2969 I do pulled beef without foiling, but usually it's much larger, 7 or 8 pounds. The last time I did a smaller one like this I use'd Clay Q's method, which is a braise at the end basically. This was awesome as well.


    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Maybe the size is my downfall. If I found one over 3lbs around here I would be amazed.

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,836
    @Mattman3969 I got a whole shoulder clod (was 22lbs) and cut it down.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • GeorgeS
    GeorgeS Posts: 955
    @Mattman3969‌ looks great man! Nice cook!! @DMW Thanks for posting that link! I am gathering all kinds of good recipes and waiting for good meat sales! :-c
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Not my cook but I agree that @awm did a great job!!

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • awm
    awm Posts: 181
    Thanks again guys.  I did have to sample it of course and I thought it was very good, hopefully it will still be just as good tomorrow on the sandwiches.
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