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I am new to BBQ. I recently got a grill from Quality Grills here in Detroit and I have been having a fine ol' time.
I have been doing a bit of low-and-slow and I seem to be running into an issue with meat temperature. There comes a point where my thermometers read as if the temperature is not increasing. For instance, I am working on a 4lb chuck roast right now, which has been hovering at 135 degrees Fahrenheit. I have been at 135 degrees for at least an hour. I am going to try another thermometer, but this is my second occurence and it wasn't a thermometer issue. What am I doing wrong?
It is about 90 degrees outside. I have been flipping my chuck roast every hour. The highest temperature I have gotten my chuck roast is 138 degrees. I have been smoking it between 225 and 250 for at least five hours now.
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