Super frustrated - Chuck Roast

[smoking in ft. collins]

Set my GMG to 240 this morning and put two Chuck Roasts on at 8:15AM. It took until 4:30 to get to 160* and get wrapped in foil. It is now 6PM and they are at 187* and 179*! I was hoping to serve dinner at 5:30 but at this rate it is going to be breakfast tomorrow.

Before you ask, I know the temp of the smoker is correct. I verified it with two different thermometers. The meat thermometer is a Maverick.

Anybody have any ideas?

 

[chopsaw]

Did you give any thought to finishing in the oven ?

 

[pc farmer]

What temp you smoking at?

 

[smoking in ft. collins]

Did you give any thought to finishing in the oven ?

Im about to.

What temp you smoking at?

I started at 240, then went to 250. Now it’s 270.

Current temps are 188 and 181

 

[smoking in ft. collins]

Did you give any thought to finishing in the oven ?

What temp should I put the oven at?

 

[chopsaw]

In a pan with some liquid , COVERED 325 if you're still trying to eat on it tonight .

Edit , covered .

 

[smoking in ft. collins]

They are in a pan with some liquid at 325* and the temps have now dropped to 177* and 175*!

 

[pc farmer]

If you added cold liquid that will happen. It will pick up temp quick in the oven

 

[chopsaw]

It will come back ,,, sorry , I heat the juice before I add it when I do that .

 

[smoking in ft. collins]

Is 11 hours normal for Chuck Roasts? Might as well do a brisket in that time!

 

[chopsaw]

Is 11 hours normal for Chuck Roasts? Might as well do a brisket in that time!

last on I did was close to 12 , and didn't probe tender until the it was 211 . They're all different .

 

[smoking in ft. collins]

11 hours in. 7:15pm. 190* & 185*.

Everything else is ready and being eaten.

I’m done with Chuck Roasts.

 

[pc farmer]

Dont give up on them.

 

[chopsaw]

I get it ,,, felt the same way first one I did . Learned from that one , the rest have been great . Always hard when someone is waiting on you to eat .

 

[one eyed jack]

Chuck's sure can be frustrating. After smoking 4 or 5 I was starting to think that I had them figured out then I smoked one that just wouldn't finish. It went way beyond my estimated cook time, (And I had factored in an hour or two into the time estimate). It missed the party and I wound up putting it in the oven while the party carried on.

Never figured out the reason. Maybe it was just an ancient bovine and tough as shoe leather, inside and out.

 

[smoking in ft. collins]

I pulled and served dinner at 7:30. I just finished cleaning the kitchen. Family enjoyed the pulled beef sandwiches and were good sports about the late hour.

Here is a picture of the result. At least there are lots of leftovers!

Thanks everyone for helping me get through my frustration!

 

[chopsaw]

Way to hang in there . looks good

 

[pc farmer]

That pulled beef looks great. Leftovers are always good

 

[one eyed jack]

7:30 ain't too late for beef that looks that good. Q is done when it's done.

 

[pineywoods]

It looks great. You know you don't have to wait till 160 to foil when you feel it's had enough smoke foil it with a little bit of juice and get it moving faster.