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Pepper stout beef not tender at 205F???

bweekes
bweekes Posts: 725
edited April 2017 in EggHead Forum
I completely understand that every chuck roast will behave differently, and internal temp is just a gauge, but I'm stumped here. I put a couple 3lb chuck roasts on at around 1:30pm. Gave them smoke until they reached 160IT, then put in the braise and covered in foil. Fast forward to 10 min ago - they both hit 205F and still not even close to fork tender. In fact, there is quite a bit of resistance on both of them. Guess I gotta keep going?
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Comments

  • Wolfpack
    Wolfpack Posts: 3,552
    They won't get super tender. You are looking for the point when you can pull/shred the meat with two forks. 


    Greensboro, NC
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  • bweekes
    bweekes Posts: 725
    Wolfpack said:
    They won't get super tender. You are looking for the point when you can pull/shred the meat with two forks. 


    Ok. Have you ever had to go over 205IT before they got to that point? 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I've run then to 212-215 before.  Gotta wait till they probe tender or you will fight it 

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bweekes
    bweekes Posts: 725
    Mattman3969 said:
    I've run then to 212-215 before.  Gotta wait till they probe tender or you will fight it 
    ok i'll keep going. it's kicking my butt right now. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • lousubcap
    lousubcap Posts: 36,806
    + ONE with @Mattman3969 -  it is truly all about the feel and it will eventually release and you will be justly rewarded.  Temp is only a guide for when to be looking for the promised land.  Enjoy the end-result.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Wolfpack
    Wolfpack Posts: 3,552
    Yes I have had to go higher- if it won't pull at 210 or so I would be more concerned. Did you foil the pan?
    Greensboro, NC
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  • bweekes
    bweekes Posts: 725
    Wolfpack said:
    Yes I have had to go higher- if it won't pull at 210 or so I would be more concerned. Did you foil the pan?
    Yes I double-foiled the pan. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I've had them go as high as 215 before and hang there till I pulled it.  I'm guessing the stalled temp had to do with the liquid not letting it go any higher.  If it doesn't feel like butter it ain't ready yet.  I bet you getting close to looseness 

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bweekes
    bweekes Posts: 725
    Thanks @Mattman3969, @lousubcap, and @Wolfpack for keeping me on track here. Turned out awesome and pulled nicely. Will post pics shortly. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • vb4677
    vb4677 Posts: 687
    I did PSB last weekend in my CI DO and I think it took about 6-7 hrs total to get where it would shred nicely. I'd cook and then shred a little, cook some more, shred a little more...
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • vb4677
    vb4677 Posts: 687
    And I only checked IT while it was smoking... put in the DO around 165F
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • lkapigian
    lkapigian Posts: 11,549
    When you can put a fork in and you can twist it like spaghetti, its done
    Visalia, Ca @lkapigian
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  • UncleBilly
    UncleBilly Posts: 225
    Had the same experience a couple of weeks ago.  I ran out of time on the Egg and ended up tossing the roast in the crock pot for a few hours and it turned out great.  
    XL  Central Ohio
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    bweekes said:
    Wolfpack said:
    They won't get super tender. You are looking for the point when you can pull/shred the meat with two forks. 


    Ok. Have you ever had to go over 205IT before they got to that point? 
    Almost always. Don't be afraid of 210-220 in a braise. It's not going to dry out. 
    Keepin' It Weird in The ATX FBTX
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