Mar 10, 2007 #21 J john a Executive Chef Joined Jan 20, 2006 Messages 3,432 Location Daytona Beach, FL Came out looking real good. Unlike pork, beef seems to be smoke sensitive.
Mar 10, 2007 #22 cleglue Head Chef Joined Apr 18, 2005 Messages 1,222 Location Asheboro, North Carolina 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?
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?
Mar 10, 2007 #23 Puff1 Chef Extraordinaire Joined Feb 3, 2006 Messages 12,331 Location Warren, Mi. 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.
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.
Mar 10, 2007 #24 wittdog Master Chef Joined Apr 8, 2006 Messages 9,860 Location West Seneca NY U are right Puff...but I don't mind the marshmello look cuz I figure it's getting shreaded anyway.
Mar 11, 2007 #25 ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. Looks great Cliff !
Mar 11, 2007 #26 oompappy Sous Chef Joined Apr 30, 2005 Messages 665 Location Finger Lakes NY Excellent job Cliff! Nothin' wrong with a little bit of crispy bark.