- 112 Posts. Joined 8/2014
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Smoked Chuck? - Page 2
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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.
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.
test whatever therm you do have and yes tightly wrapped in foil. Read above post about resting and finish temp.