Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Polekitty on October 08, 2017, 01:08:51 PM
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Cooked my first chuckie yesterday. It was a 2.5# that I put my brisket rub on, threw it in the CC DLX at the hi-smoke (225) setting. Cooked at that setting for 3 hours. Pulled it and wrapped it and then cooked it until the IT was 198 which only took about another 2 hours at the same temp. It rested about 2 hours before unwrapping it and to my surprise, it was a little tough. Very good flavor and good smoke ring. The wife thinks I cooked it too long. She cooks these things in the oven covered at 375 for 2 1/2 hours, never checks it or checks the IT and falls apart while trying to get it to the plate. I wonder if the final IT is that big of a deal. Gonna try another one but this time I'm reducing the cook time after wrapping by 30 minutes.
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Could be you IT was too low. Try taking it to 203 or just go by probe tender.
Your wife basically braised the roast at a higher temp.
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Ya think another 5 degrees would make that much deference?
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yes.
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Under cooked chuckie
vs.
Over done chuckie
Go with the over done chuck roast. It's actually hard to do
The fat and connective tissues continue to break down to a soft jello consistency in the LONG cooks.
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When I make Pepper Stout Beef I have to take chuck to 210-211 before it will probe and pull well. You didn't overcook it.
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I guess it all depends on what you wanted to do with it. I have only ever used chuck for burnt ends and for pulled beef. Like others said, I like to cook them to 200-210 depending on probe tender temp.
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When you refer to probing, are you talking about sticking the temp probe in it? I was going to pull it like a butt, but that didn't work out. So I'm going to heat it up before I pull the ribs off and try slicing it.
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Yes, stick the thermapen or something similar in and if it goes in like butter the meat is done.
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Thanks, I'll get one.
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A skewer or even a long toothpick works just as well. Probe in a few different places to make sure it slides in with no resistance.
Of course if you NEED a excuses to get a instant read thermometer, this one might work. Lol
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I'll throw my :2cents: in with the crowd saying your IT was too low. I do mine to 203-205 and it comes out great, but it's also basically braised for the final 2-3 hours, in a loose foil boat with garlic, onions, potatoes, carrots and beer.