chuck roast plateau?


 
Dave/G

Dave/G

TVWBB Emerald Member
Does a small chuck roast, 3.5 lbs, get stuck in a plateau like a chuck roll, butt etc?
 
Dave, I have no idea. When I do the small chuck roasts I just go by time. I use Stogies 3 hrs per lb. method. Never put a probe in one to check the internal temps while cooking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Does a small chuck roast, 3.5 lbs, get stuck in a plateau like a chuck roll, butt etc? </div></BLOCKQUOTE>

Yes, chucks will stall pretty much like a butt. However as Bryan stated, you cannot go by temps alone, on chucks especially...but I like to use temperature as a guideline for when to foil (165*) and when to start checking for doneness (190-195*).
 
Chuck that is low/slowed is likely to plateau but duration depends on size of the cut (thickness mostly) and which muscle it was cut from. Chuck cuts cooked at higher heat are not likely to plateau at all, or not likely to plateau for long. Foiling, of course, will either eliminate the plateau or will curtail it, depending n when foiling occurs and the size of the cut.
 
It was a so called boneless underblade roast that I did on my kettle using 2 firebricks to hold the charcoal off to the side. Kettle temps were between 250-300. However, when the meat got to 147 it stayed there for a long while. When it did finally get to 160, I did foil and later tested for tender. I must have missed tender because the final product, although tasty, was (here comes the usual complaint) dry. I'll try again soon and be more attentive to testing for tender regardless of meat temp. Much obliged guys
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">it stayed there for a long while. </div></BLOCKQUOTE>
That would have been the point to foil--when you noticed it lingering for a bit.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">it stayed there for a long while. </div></BLOCKQUOTE>
That would have been the point to foil--when you noticed it lingering for a bit. </div></BLOCKQUOTE>

Ah! I see. It is now imprinted on my brain, filed under chuck. Thanks much
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
It was a so called boneless underblade roast that I did on my kettle using 2 firebricks to hold the charcoal off to the side. Kettle temps were between 250-300. However, when the meat got to 147 it stayed there for a long while. When it did finally get to 160, I did foil and later tested for tender. I must have missed tender because the final product, although tasty, was (here comes the usual complaint) dry. I'll try again soon and be more attentive to testing for tender regardless of meat temp. Much obliged guys </div></BLOCKQUOTE>

Make sure you give it a long rest and let cool prior to pulling. If you pull immediately after taking it off the grill or when piping hot, that will contribute to it drying out.
 
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