Still learning

cdmckane · 03-02-2013, 06:21 PM

So I did my first chuck roast today. Put it in at 10 am and monitored smoker temps at 225 all day. At 7, IT 156, I pulled to throw in oven due to getting dark outside. I stuck a toothpick in it and it was sooo tender. I shut oven off and sliced some off. It's the best chuck I've ever had but I'm not sure why it didn't come up to temp in 9 hr???

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hnd · 03-02-2013, 06:34 PM

if it was tender and good at 156, i would assume your probe is possibly bad? how big was the chuckie

Ron_L · 03-02-2013, 06:34 PM

You didn't mention how big it was.

There is nothing magical about cooking at 225. I regularly cook at 275-ish. It cuts the cook time by quite a bit.

landarc · 03-02-2013, 06:36 PM

A chuck that is tender and ready to eat at 156F is unusual, by miles and miles. I would check the thermo as well. I just cannot remember ever having one go edible at that temperature.

cdmckane · 03-02-2013, 06:42 PM

I haven't had any probe probs yet, but I've called Maverick and had them send Mr some new probes just the same. I couldn't imagine it'd take that long to cook. O do know an exact weight as I bought a whole cow and paid hanging weight. I guess it at around 3#

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landarc · 03-02-2013, 07:07 PM

A 3 pound chuck should have cooked faster than what you did, but, 225F is slower than I generally cook. I am sure you need to check the probes and make sure they register temps properly. Fill a glass with ice, and then add water, stir as if making a cocktail. Put the probes into the water for 30 seconds and it should read 32F or close.

03-02-2013, 06:21 PM	#1
cdmckane Found some matches. Join Date: 02-13-13 Location: Locke, NY Downloads: 0 Uploads: 0	Still learning So I did my first chuck roast today. Put it in at 10 am and monitored smoker temps at 225 all day. At 7, IT 156, I pulled to throw in oven due to getting dark outside. I stuck a toothpick in it and it was sooo tender. I shut oven off and sliced some off. It's the best chuck I've ever had but I'm not sure why it didn't come up to temp in 9 hr??? Sent from my SCH-I510 using Tapatalk 2

03-02-2013, 06:34 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	You didn't mention how big it was. There is nothing magical about cooking at 225. I regularly cook at 275-ish. It cuts the cook time by quite a bit. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

03-02-2013, 06:36 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	A chuck that is tender and ready to eat at 156F is unusual, by miles and miles. I would check the thermo as well. I just cannot remember ever having one go edible at that temperature. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-02-2013, 06:42 PM	#5
cdmckane Found some matches. Join Date: 02-13-13 Location: Locke, NY Downloads: 0 Uploads: 0	Re: Still learning I haven't had any probe probs yet, but I've called Maverick and had them send Mr some new probes just the same. I couldn't imagine it'd take that long to cook. O do know an exact weight as I bought a whole cow and paid hanging weight. I guess it at around 3# Sent from my SCH-I510 using Tapatalk 2
	1 members found this post helpful.

03-02-2013, 07:07 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	A 3 pound chuck should have cooked faster than what you did, but, 225F is slower than I generally cook. I am sure you need to check the probes and make sure they register temps properly. Fill a glass with ice, and then add water, stir as if making a cocktail. Put the probes into the water for 30 seconds and it should read 32F or close. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

03-02-2013, 06:34 PM	#2
hnd Full Fledged Farker Join Date: 12-13-07 Location: Rock Island, IL Downloads: 0 Uploads: 0	if it was tender and good at 156, i would assume your probe is possibly bad? how big was the chuckie