Did I ruin it?

[HHYak]

Cooking up a 2.68lb chuck roast today at 225 on my Pit Boss. Everything was going well:
Rubbed and vac sealed the night before
0700 - Roast goes on preheated grill. Temp is moving up nicely, 154 at 0900, 158 at 1000, 160 at 1100. It hits 165 at 1203, so I go ahead and pan and cover in foil. At 1220 its reading 163 and jumps to 174 at 1235, and then 190 at 1250.

At this point I experience a mild sense of panic, I know Dont Panic, and I pull up part of the sides on the foil to vent it because it seems like the temp is skyrocketing out of control. After venting it drops to 181 at 1300 and aall the way down to 158 at 1343. The temp is starting to work its way back up, we are at 172 now (current time 1444).

Long post short, did I screw it up by letting the temp spike then plummet? Pics show both probes, all numbers above were from the probe that was running cooler.

 

[smokerjim]

I would say your fine

 

[Rafter H BBQ]

Is that a bone in chuck? Check that your probes aren't hitting a part of the bone or in a part of some fat. Those temps should not be that up and down on the IT of your roast. I'd also check your probes for accuracy, use one for IT and one to verify chamber temp. You did not ruin it IMO, I'd cook it the rest of the way and try to figure out what caused the spike like that. Also, I go by IT on a chuckie to a certain extent.. if pulling, I go by the probe or toothpick test to check if it's done. I start probing around 195* IT and pull off when the probe/toothpick slides in with no resistance.

 

[HHYak]

It is a boneless chuck. I am confident about the probes, this is the second time I have used it and they were accurate the first time, last night.

I am just going to keep on pushing on and leave it alone for a while. I did bump the temp up to 250 to speed it up a bit. I am kicking myself because I almost went nekked and chickened out. Things were rolling smooth until the pan...

 

[gmc2003]

Outside of your probes going bad or the only other thing I can think of maybe they pushed thru the meat and were in contact with disposal pan.

Chris

 

[HHYak]

Outside of your probes going bad or the only other thing I can think of maybe they pushed thru the meat and were in contact with disposal pan.

Being too close to the grate with the probe was my initial thought too, but then I realized I had not readjusted the probes when it dropped after the spike, all I did was vent the foil. I guess Ill just keep watching for erratic temps and see how it goes.

 

[WaterRat]

I've seen temps increase quite quickly on chucks after panning them. Maybe not that fast but rapidly. Did you have hot/warm liquid in the pan?

 

[HHYak]

I've seen temps increase quite quickly on chucks after panning them. Maybe not that fast but rapidly. Did you have hot/warm liquid in the pan?

I had 1/2C Apple juice and 1/4C Wooshy sauce that had to be close to 100 when I panned. When I vented the foil a ton of steam came out.

 

[noboundaries]

The reason panning (crutching) causes the meat temps to rise quickly is due to the steam in the pan from the added liquids. Steam in a relatively closed pan transfers heat to the meat substantially faster than air in the smoker. There is also an bit of an increase in pressure inside the pan which also adds to the heat transfer. Steam and a slight increase in pressure will cook the meat faster. Once you uncovered the meat and let all the steam out, evaporative cooling took over and the meat temp dropped.

Did you ruin it? No, but you did extend the cooking time significantly.

Physics isn't just for traveling the stars. It works in the smoker, too.

 

[HHYak]

Well in the end you all were right, the spike and drop in IT didn't ruin the roast. We were in a crunch so I ended up having to pull it at 201, way sooner then I wanted. The probe test came up with some ready areas and some not. Double foil and wrapped in towels to rest for about 45 mins. There were some good parts, and other stuff that was a little tough, I am guessing under cooked. Everyone seemed to like it but me.

Thanks for the information along the way!

 

[chef jimmyj]

Noboundaries Nailed it! A big Energy Dump, like releasing steam can suck heat out of the meat. Learned that years ago, posting a similar thread...JJ

 

[smokinbill1638]

I love other people asking questions that I get the benefit of!

 

[smokerjim]

Well in the end you all were right, the spike and drop in IT didn't ruin the roast. We were in a crunch so I ended up having to pull it at 201, way sooner then I wanted. The probe test came up with some ready areas and some not. Double foil and wrapped in towels to rest for about 45 mins. There were some good parts, and other stuff that was a little tough, I am guessing under cooked. Everyone seemed to like it but me.

Thanks for the information along the way!

we're always our own worst critics

 

[chef jimmyj]

we're always our own worst critics

HAH! You have never lived with TWO Pro Chef Daughter's and a Third that has eaten in quite a few High End Restaurants, since she was a baby. Those Snobby Punks tell you Quick if you drop the Ball...JJ

 

[smokerjim]

HAH! You have never lived with TWO Pro Chef Daughter's and a Third that has eaten in quite a few High End Restaurants, since she was a baby. Those Snobby Punks tell you Quick if you drop the Ball...JJ

wow, I think I would be afraid to cook in your house. I would turn into a closet smoker. but I guess they could make you a better chef if one can take the criticism,

 

[HHYak]

Once you uncovered the meat and let all the steam out, evaporative cooling took over and the meat temp dropped

Physics isn't just for traveling the stars. It works in the smoker, too.

LOL it sure does, and it won't let you forget it.

Noboundaries Nailed it! A big Energy Dump, like releasing steam can suck heat out of the meat. Learned that years ago, posting a similar thread...JJ

Gotta love those little learning moments. Its awesome to have y'all with more experience who are willing to help out

 

[Bearcarver]

Well in the end you all were right, the spike and drop in IT didn't ruin the roast. We were in a crunch so I ended up having to pull it at 201, way sooner then I wanted. The probe test came up with some ready areas and some not. Double foil and wrapped in towels to rest for about 45 mins. There were some good parts, and other stuff that was a little tough, I am guessing under cooked. Everyone seemed to like it but me.

Thanks for the information along the way!

At 201°, with a 45 minute rest, it's probably not undercooked.
Chuckies often have a big gnarly tough area right near the center, toward one end. A little rough to pull there.

As long as it tastes good, you're in good shape!
I'll give you an "E" for Effort, and a Big old Like.

Bear

 

[chef jimmyj]

wow, I think I would be afraid to cook in your house. I would turn into a closet smoker. but I guess they could make you a better chef if one can take the criticism,

Most of the time it's them Razzing the Old Man. But, over the years, there have been some old recipes that were improved with help from the Girls. They GET as good as they Give too...JJ

 

[WaterRat]

Congrats on sticking with the cook and getting it done. I think most of us are our own toughest critic.

Another thread that reminds me about how courteous and helpful this group is ;)