Hello everyone,
So my Chuck Roasts lately have been literately transforming into rocks. So here's the story, I live in Saudi Arabia, my local butcher brings New Zealand chuck roasts every a couple of months. So when the opportunity came once again I bought like 5 chuck roasts froze three of the five. The first two chuckies were a success, they were tender, and tasty, went overboard with the rub on one but overall they were fantastic.
My last three I cooks were god awful (the frozen ones). The last chuck stalled three times in total. First stall at a temperature of 143. Stayed there for one hour. Stalled again at 169, this one the longest where it stood there for 2 hours wrapped with butcher paper. The last stall was at 189, it stayed there another hour. The cook in general took about 7 hours for a 2.6lb chuck roast. After a an extremely long wait it reached 199 IT. I pulled and let it rest for 20 minutes. I pulled the chuck out of the butcher paper and it was hard a rock, tried my hardest to cut the thing with both my hands anyway possible and I couldn't. No shredding no slicing. It was trash. I am trying to understand where I went wrong. I usually confuse overcooking with under cooking and the opposite. Why did the frozen chuck roasts turn out so bad? and the fresh ones were okay? I let it un-thaw in the refrigerator for 24 hours before smoking. But still the difference is huge between the two.
Ill admit though, temperature was ranging from 220-250 before wrapping, and then 280-320 after wrapping. I had a problem with maintaining low temps and kinda let it ride on the high side a bit too much. was 300 degrees the reason it dried out? or was the frozen meat? Was it undercooked or overcooked? These chuck roasts are honestly so confusing. I know if should let it over 300 but the meat wouldn't budge temperature wise, so I let it be.
So my Chuck Roasts lately have been literately transforming into rocks. So here's the story, I live in Saudi Arabia, my local butcher brings New Zealand chuck roasts every a couple of months. So when the opportunity came once again I bought like 5 chuck roasts froze three of the five. The first two chuckies were a success, they were tender, and tasty, went overboard with the rub on one but overall they were fantastic.
My last three I cooks were god awful (the frozen ones). The last chuck stalled three times in total. First stall at a temperature of 143. Stayed there for one hour. Stalled again at 169, this one the longest where it stood there for 2 hours wrapped with butcher paper. The last stall was at 189, it stayed there another hour. The cook in general took about 7 hours for a 2.6lb chuck roast. After a an extremely long wait it reached 199 IT. I pulled and let it rest for 20 minutes. I pulled the chuck out of the butcher paper and it was hard a rock, tried my hardest to cut the thing with both my hands anyway possible and I couldn't. No shredding no slicing. It was trash. I am trying to understand where I went wrong. I usually confuse overcooking with under cooking and the opposite. Why did the frozen chuck roasts turn out so bad? and the fresh ones were okay? I let it un-thaw in the refrigerator for 24 hours before smoking. But still the difference is huge between the two.
Ill admit though, temperature was ranging from 220-250 before wrapping, and then 280-320 after wrapping. I had a problem with maintaining low temps and kinda let it ride on the high side a bit too much. was 300 degrees the reason it dried out? or was the frozen meat? Was it undercooked or overcooked? These chuck roasts are honestly so confusing. I know if should let it over 300 but the meat wouldn't budge temperature wise, so I let it be.