Chuckie cooked with SV

[pushok2018]

Hi guys, After reading a lot about cooking a Chuckie using SV and based on great outcome I thought: "why not?". Chuckie was on sale for $2.99 so I decided "it's time!".
I did not even payed attention how big the roast was but it was approximately 2.5 inch thick. Seasoned it with S & P only. Vac packed and in the water at 133F. It was 4 p.m. on Saturday.
Next day, while it was cooking, I prepare some butter-parsley-garlic sauce for my chackie.

I pull it out at 1:30 p.m. so 21.5 hours should be enough.

Pat it dry with paper towels. My charcoal is ready so chackie goes on the grill to create some sear all around.... Did not take too long so it landed on the plate and sliced.

Looks beautiful, isn't it? Unfortunately it was not I was expecting: it was not even close to "fork tender" level. It was just OK... Taste wise it was wonderful!

My wife does not like medium rear or even medium well meats so I left one peace of meat cooking on the grill wrapped in the foil - for about 10 more min and finished it by grilling for another 5 min. Done!

Can you imagine how much I was surprised after trying some meat from my wife's plate!! It was very tender!

I have a question for you: where did I screw up? Did I make a mistake in the process? The process is extremely simple and I really doubt I did... My Anova circulator works great (I was checking the temperature with my ThermoPro TP20 and temp was either the same with Anova or one degree difference only)


Let me know what do you think of this. Thank you for watching....

 

[Bearcarver]

Looks Mighty Tasty, Pushok !!!
However if you want a "Fork Tender" Chucky, try 30 hours.
I used 135° one time & 138° another time, Both Great, but the important thing is the "30 Hours" for "Fork Tender"..

Here's a Step by Step on it:
Great Chucky!

Bear

 

[Bearcarver]

Also: If you want it more "Done" (for your Wife), and fall apart Tender, try 165° for that same 30 hours.
Here's that one:
Pulled Beef Chuck Roast

Bear

 

[weedeater]

Bear carver has got you covered. Thirty hours is a good time for chucks. Looks awful good to me sitting on the plate.

Weedeater

 

[pushok2018]

Bear said: "However if you want a "Fork Tender" Chucky, try 30 hours.
I used 135° one time & 138° another time, Both Great, but the important thing is the "30 Hours" for "Fork Tender"..
Well.... Then I screw up! I was cooking this chuckie based on your step-by-step instruction. I should not rely on my memory and had to look it up on the forum but I "remembered" that you mentioned 131-131F temperature while cooking your chuckie.. I was mistaken... Thank you for your advice!
weedeater, Thank you for kind words...

 

[Bearcarver]

Bear said: "However if you want a "Fork Tender" Chucky, try 30 hours.
I used 135° one time & 138° another time, Both Great, but the important thing is the "30 Hours" for "Fork Tender"..
Well.... Then I screw up! I was cooking this chuckie based on your step-by-step instruction. I should not rely on my memory and had to look it up on the forum but I "remembered" that you mentioned 131-131F temperature while cooking your chuckie.. I was mistaken... Thank you for your advice!
weedeater, Thank you for kind words...

No you didn't screw up, and your memory was right. You remembered one of my earlier experiments. I had done a couple with shorter times, and they were "Fork Tender", but then I ran into one that wasn't, so I made some changes because of that tougher Chuck, and that's what I have in my Index now. I deleted the earlier ones, in case somebody tried it that way & had one of those tougher Chuckies.

Check the first few lines of this one, where I explain what happened at the time:
Super Chuck Roast

Bear

 

[pushok2018]

Whew.... So, my memory stay intact. Bear, you made my day!!
Next chuckie will be cooked at between 135 and 138F. Thank you!

 

[chopsaw]

I wouldn't call it a screw up either . Looks fantastic , just needed more time ( as you know already ) . I have some that don't like the red meat either . I heat a pot of beef broth or au jus on the stove , put a few slices in there to take it to a higher finish .

 

[chilerelleno]

It looks freaking fantastic, and it tasted great... So what if it wasn't fork tender this time, still a winner.
Like!
Your seasoned butter looks real nice too, like a buttered chimichurri.
Try a straight chimichurri on a sliced chuckie, you'll love that too.

Bearcarver , leading the way for lovers of beef.

 

[pushok2018]

chopsaw said:"I have some that don't like the red meat either . I heat a pot of beef broth or au jus on the stove , put a few slices in there to take it to a higher finish." - Thank you, Sir! I think this is a good idea to finish the meat that way. Keeping this in my arsenal for next time.
chilerelleno said:"So what if it wasn't fork tender this time, still a winner." - I appreciate that. Thanks for the Like!
I just search the forum for chimichurri sauce and found one shared by dangerdan. Will definitely try it... soon!

 

[chopsaw]

Pushok , don't boil the pot , just warm it . I'm sure you get the idea ,,,

 

[pushok2018]

Oh, absolutely! No need to boil already almost cooked meat. Especially slices.... Thank you for making sure with me!