Discussion in 'Beef' started by inkjunkie, Feb 17, 2015.

  1. inkjunkie

    inkjunkie Master of the Pit

    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?
  2. bear55

    bear55 Master of the Pit

    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.
  3. inkjunkie

    inkjunkie Master of the Pit

    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.
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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! 😄
    Last edited: Feb 17, 2015
  5. I don't know what might have gone wrong. I do see a very large problem with this thread


    Happy smoken.


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