john a
Executive Chef
Came out looking real good. Unlike pork, beef seems to be smoke sensitive.
Third Time Chuck
- Thread starter Cliff H.
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
cleglue
Head Chef
Cliff,
They look good. How is the outside suppose to look? My little chuck roast is at 157 degrees. I have it only sitting on foil. Should I wrap it?
They look good. How is the outside suppose to look? My little chuck roast is at 157 degrees. I have it only sitting on foil. Should I wrap it?
Puff1
Chef Extraordinaire
Cleglue,
All the chucks I've done always look burnt to me for some reason. The outside color is usually a dark brown almost black. Take it to 165* and wrap it. Then take it to 195* and give it the fork test.
All the chucks I've done always look burnt to me for some reason. The outside color is usually a dark brown almost black. Take it to 165* and wrap it. Then take it to 195* and give it the fork test.
wittdog
Master Chef
U are right Puff...but I don't mind the marshmello look cuz I figure it's getting shreaded anyway.
ScottyDaQ
Master of All
Looks great Cliff !
oompappy
Sous Chef
Excellent job Cliff!
Nothin' wrong with a little bit of crispy bark.
Nothin' wrong with a little bit of crispy bark.
