Smoked Chuck?

johnwash

Smoke Blower

Original poster

Thread starter

Aug 22, 2014

113

10

• May 8, 2015

• #21

4 hours in int temp of 155. Should i put it in a 9/13 and cover with a little mop sauce when it hits 160

 

johnwash

Smoke Blower

Original poster

Thread starter

Aug 22, 2014

113

10

• May 8, 2015

• #22

Btw how do i check the temp when its in the foil (I dont have a probe only a regular thermometor)

 

johnwash

Smoke Blower

Original poster

Thread starter

Aug 22, 2014

113

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• May 9, 2015

• #23

Well i did it. It had a nice flavor bug wasnt soft. It didnt pass the toothpick tes while it was at 203 and i didnt want to wait so i took it off. It wasnt crazy tough but it had some snap. What i do wrong?

 

susieqz

Smoking Fanatic

Dec 9, 2014

375

14

high plains

• May 9, 2015

• #24

my personal  method  for super tender is very low temps for a very long time.

that's frowned upon by many members who jump up n down n scream when i  how low  my temps actually are.

 

johnwash

Smoke Blower

Original poster

Thread starter

Aug 22, 2014

113

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• May 9, 2015

• #25

How low?

 

susieqz

Smoking Fanatic

Dec 9, 2014

375

14

high plains

• May 9, 2015

• #26

140 degrees overnight, then up to 190 after my morning coffee. it works. plus, with all that time smoking, tenderness comes at a much lower IT than others shoot for.

that's for butts, all other roasts n home cured hams.

i no longer argue with people who obsess about ''danger zones'' due to their incorrect reading of the science involved.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• May 10, 2015

• #27

johnwash said:

Well i did it. It had a nice flavor bug wasnt soft. It didnt pass the toothpick tes while it was at 203 and i didnt want to wait so i took it off. It wasnt crazy tough but it had some snap. What i do wrong?

Click to expand...

Beef chuck sometimes needs a higher finish temp. Never rush it. Did you wrap and rest for a couple hours after you took it out? If not there lies your problem. Always wrap in two layers of foil and hold in a dry cooler with towels for at least an hour and 2 or 3 is better. Chuck is tough and needs lots of low and slow and a good long rest to finish cooking and redistribute the juices. I sometimes have to take them to 210 to get them tender. I am willing to bet your thermometer is way inaccurate. Get a digital and test it. 

 

johnwash

Smoke Blower

Original poster

Thread starter

Aug 22, 2014

113

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• May 10, 2015

• #28

I have the weber thermometer i know its not the best but i cant afford a maverick. I rested it for an hour in the foil that i cooked it in. I put it in a 9/13 and the covered is that the reason i didnt tightly foil it.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• May 11, 2015

• #29

johnwash said:

I have the weber thermometer i know its not the best but i cant afford a maverick. I rested it for an hour in the foil that i cooked it in. I put it in a 9/13 and the covered is that the reason i didnt tightly foil it.

Click to expand...

test whatever therm you do have and yes tightly wrapped in foil. Read above post about resting and finish temp.