Thread: help with chuck
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Unread 03-02-2007, 09:36 PM   #6
The_Kapn
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Mike,
I hate "evaluating" pics, but that looks really "lean and dry".
Not sure why.
The cook profile you listed should have worked fine.
Maybe a little longer to "pull", but really close.

Did that chuck roast have plenty of fat to start with?????
Or was it trimmed heavily???

I do not know what happened to the moisture and tenderness--should have been a lot better.
Try again-- maybe.

TIM
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