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Smoked Chuck? - Page 2

post #21 of 29
Thread Starter 
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
post #22 of 29
Thread Starter 
Btw how do i check the temp when its in the foil (I dont have a probe only a regular thermometor)
post #23 of 29
Thread Starter 
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?
post #24 of 29

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.

post #25 of 29
Thread Starter 
How low?
post #26 of 29

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.

post #27 of 29
Quote:
Originally Posted by johnwash View Post

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?

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. 

post #28 of 29
Thread Starter 
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.
post #29 of 29
Quote:
Originally Posted by johnwash View Post

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.

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

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