Another chuckie question

Discussion in 'Beef' started by rc1991, May 4, 2010.

  1. rc1991

    rc1991 Smoke Blower

    I put in a marinated chuckie (2.5 lbs) around 9 this morning - was going well but had to step away for 1.5 hours around 2 - got back and the temp was still 145. Then it started to rain so I brought it to in to the oven - temp still around 145 - am I missing something? Didn't think it would stall that long - smoker temp was 225 to 250 the whole time. To top it off as I was cleaning up before the rain I stupidly grabbed the handle of my hot cast iron pan - typing one handed with my hand in ice water....hope the chuckie comes out good.[​IMG]
     
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Ouch! Sorry to hear about the hand.... hot cast iron hurts like heck!

    Chuckies can vary a lot on stall time. Depends on how much connective tissue and fat is in it. Most of the time they don't stall that bad, but every once in a while you get that one that is just plain ol' stubborn!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that sounds like an awful longtime to me but then I don't ever recall a chuck roast ever stalling on me till now since I said something. But you need to work on the smoker cover maybe like I did. [​IMG]look down there
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Pull the probe out and put it back in in another spot to make sure your temps are correct. I have a problem some times if my probes are in the meat too long for some reason the temps stays the same. If I pull it out and reprobe it or just push it in further the temps shoot up. I need to get an instant read probe so I can double check the temps easier.
     
  5. rc1991

    rc1991 Smoke Blower

    Thanks guys - the hand is better after soaking it for a while! When I pulled it due to the coming storm I quickly checked with a fork style thermometer and it was a similar reading but now I wonder if I didn't have the probe in the right place or something. I finished it in the oven and took it up to 205 (took a little while) and let it rest but it didn't pull. I think it could have gone longer because there was a line of fat that was still intact and it wasn't real tender around there but the rest of it was tender - just couldn't pull it. It was good though - made some sandwiches for the family and everyone liked it. Sorry no Q-view but I was still operating on one hand when I had to pull it out! Anyway there is definitely more chuckies in out future!
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have never pulled a chuckie I just slice them and they are great.
     
  7. rc1991

    rc1991 Smoke Blower

    I ended up slicing it too and it was really good. I guess I just assumed if it reached a certain temp it would pull apart but didn't take into account there are probably a few other variables to consider!
     
  8. caveman

    caveman Master of the Pit SMF Premier Member

    I'm glad things worked out & I hope your hand is doing better.
     
  9. rc1991

    rc1991 Smoke Blower

    Thank you! I don't think I'll forget a towel or pot holder when dealing with cast iron again!
     

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