Disappointed....

[inkjunkie]

Put a 3 pound chuckie in the MSE today. Set it at 225*. Took 11 hours to get to 199*. It's pretty dry. Had a rub of ground Chile peppers, onion, garlic salt and pepper. Normal for a piece of chuck to take so long? And to be noticeably more dry than a pork butt done in the same manner?

 

[bear55]

Sounds really strange for a 3 pound chuck roast to take 11 hours to reach 199.  I am betting something up with temp either on machine or thermometer.

 

[inkjunkie]

Sounds really strange for a 3 pound chuck roast to take 11 hours to reach 199.  I am betting something up with temp either on machine or thermometer.

Was thinking it was the thermometer. Which is why I stuck a second probe in it. When I pulled it out of the MES they were within .2* of each other. I also stuck it with a Thermapen which split the 2 probes.
Probably should have mentioned that the water pan was full of sand...
We were both disappointed. This was a trial run for making Tamales this weekend. Meat was very dry. So much so that for the first time in her life Ernestina will be adding Pork to her Tamales.

 

[mdboatbum]

Sorry to hear you had trouble with it. It just happens that way sometimes. I had a brisket flat once that seemed to go from way under done directly to way over done, completely skipping "done". If they all worked out perfectly I guess this hobby wouldn't be nearly as much fun.
Not sure how you were monitoring temps and/or tenderness, but Ive found that I get the best results when I probe in several spots. If the temp probe is sitting in a fat pocket or in a piece of gristle is can give a false reading. I use my Maverick probe as a rough guide, and do the fine tuning with the instant read.
You'll get it next time!!

Edit: lol we were typing at the same time. Your temp monitoring sounds like what I do, so I don't know what else to tell ya! [emoji]128516[/emoji]

 

[themule69]

I don't know what might have gone wrong. I do see a very large problem with this thread

.

Happy smoken.

David