Yesterday's Chuck
- Thread starter Dave/G
- Start date
Larry Wolfe
Closed Account
Niiiiiice Dave!!!
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay Lopa:
That looks good how big was that chuck? And how long of a cook? What temp did you take that off at? </div></BLOCKQUOTE>
Jay, it was 8.1 lbs. The cook was about 11 hours
I foiled at 165* then near to what I thought would be the end I checked to see if was falling apart tender with a long fork. I had to check a few times. I don't know the temp, because I took the probe out when I foiled. At that stage, as I've come to realize with information from this board, temps don't mean anything due to how foiling affects the cooking of the meat.
That looks good how big was that chuck? And how long of a cook? What temp did you take that off at? </div></BLOCKQUOTE>
Jay, it was 8.1 lbs. The cook was about 11 hours
I foiled at 165* then near to what I thought would be the end I checked to see if was falling apart tender with a long fork. I had to check a few times. I don't know the temp, because I took the probe out when I foiled. At that stage, as I've come to realize with information from this board, temps don't mean anything due to how foiling affects the cooking of the meat.