EricD
is Blowin Smoke!
Hey all,
I did my first chuckie this past weekend. I didn't make a cook thread because it was the first attempt and didn't want to embarrass myself just in case it didn't come out right. It did though! after the cook, I sliced half for dinner and shredded the other half for sammies, burrito's, pizza and nacho's later on.
I set up the Kettle using the snake method. Got her to 250 and threw the meat on. Now, having never done a chuckie yet I read everyone's cook threads and tips and just about everything I could find. But NO ONE mentioned the possibility of a stall! That damn chunk of meat stayed at 164 degrees for darn near 3 hours. Ended up taking about 7 hours for a 5 lb chuckie!
Has anyone else had this happen to a chuck roast?
I did my first chuckie this past weekend. I didn't make a cook thread because it was the first attempt and didn't want to embarrass myself just in case it didn't come out right. It did though! after the cook, I sliced half for dinner and shredded the other half for sammies, burrito's, pizza and nacho's later on.
I set up the Kettle using the snake method. Got her to 250 and threw the meat on. Now, having never done a chuckie yet I read everyone's cook threads and tips and just about everything I could find. But NO ONE mentioned the possibility of a stall! That damn chunk of meat stayed at 164 degrees for darn near 3 hours. Ended up taking about 7 hours for a 5 lb chuckie!
Has anyone else had this happen to a chuck roast?
