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OT - Stuck chuck - OT

Powak
Powak Posts: 1,400
in Off Topic
I’ve gotta Chuck cookin in the crock since 9am this morning. Recipe says 8 hours on low. Still tough as a rock. What can I do to finish’r up in time for dinner at 6pm? 450- 500 in a roasting pan in the oven?
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    wrap it in foil, bump the temp to 300 or so. It will power through quickly.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    you don't need super high heat here. It will scorch the outside before it renders the inside. If it's in foil, 300 is like a microwave. It will move quickly.
    Keepin' It Weird in The ATX FBTX
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  • Powak
    Powak Posts: 1,400
    The Cen-Tex Smoker said:
    you don't need super high heat here. It will scorch the outside before it renders the inside. If it's in foil, 300 is like a microwave. It will move quickly.
    So crank the crock to high, wrap in foil outta do the trick?
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Powak said:
    The Cen-Tex Smoker said:
    you don't need super high heat here. It will scorch the outside before it renders the inside. If it's in foil, 300 is like a microwave. It will move quickly.
    So crank the crock to high, wrap in foil outta do the trick?
    didn't see it was in a crock pot. is there liquid in there?

    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    can you stick the meat and get a temp reading?
    Keepin' It Weird in The ATX FBTX
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  • Powak
    Powak Posts: 1,400
    Type your commenttinfoiled, set to high, praying for good results 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Powak said:
    Type your commenttinfoiled, set to high, praying for good results 
    do you know what the internal temp of the meat is right now? That would help with how to proceed.
    Keepin' It Weird in The ATX FBTX
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  • Powak
    Powak Posts: 1,400
    185-190 internal right now
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Powak said:
    185-190 internal right now
    you are there. these will usually give up around 205-210. you will power through quickly. Good eats await!

    Keepin' It Weird in The ATX FBTX
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  • Powak
    Powak Posts: 1,400
    The Cen-Tex Smoker said:
    Powak said:
    185-190 internal right now
    you are there. these will usually give up around 205-210. you will power through quickly. Good eats await!

    Excellent! Thanks for the advice and merry Christmas!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Powak said:
    The Cen-Tex Smoker said:
    Powak said:
    185-190 internal right now
    you are there. these will usually give up around 205-210. you will power through quickly. Good eats await!

    Excellent! Thanks for the advice and merry Christmas!
    You too my friend! Let us know how it turns out. 
    Keepin' It Weird in The ATX FBTX
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  • GATraveller
    GATraveller Posts: 8,207
    Either turned out well and they're chowing down or totally sucked and they've gone out for Chinese. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Powak
    Powak Posts: 1,400
    The Cen-Tex Smoker said:
    Powak said:
    The Cen-Tex Smoker said:
    Powak said:
    185-190 internal right now
    you are there. these will usually give up around 205-210. you will power through quickly. Good eats await!

    Excellent! Thanks for the advice and merry Christmas!
    You too my friend! Let us know how it turns out. 
    6:15pm after being in the tinfoil for little over an hour,
    one half of the roast was pretty tender but the other half tough. Fed the girls with the tender side and threw the meat back in, no foil,  until amost 9pm. At that point the tough side had finally become good and tender.
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  • Powak
    Powak Posts: 1,400
    GATraveller said:
    Either turned out well and they're chowing down or totally sucked and they've gone out for Chinese. 
    Man we were almost to that point!! Hahahah.  But the wife’s mashed potatoes and my Brussels sprouts saved us from that. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Powak said:
    The Cen-Tex Smoker said:
    Powak said:
    The Cen-Tex Smoker said:
    Powak said:
    185-190 internal right now
    you are there. these will usually give up around 205-210. you will power through quickly. Good eats await!

    Excellent! Thanks for the advice and merry Christmas!
    You too my friend! Let us know how it turns out. 
    6:15pm after being in the tinfoil for little over an hour,
    one half of the roast was pretty tender but the other half tough. Fed the girls with the tender side and threw the meat back in, no foil,  until amost 9pm. At that point the tough side had finally become good and tender.
    Maybe it's just me but I have not had tremendous luck with chuckies that didn't involve a braise of some sort. I often smoke them first but have never had one soften up the way I like without finishing in the juice.
    Keepin' It Weird in The ATX FBTX
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  • Powak
    Powak Posts: 1,400
    The Cen-Tex Smoker said:
    Powak said:
    The Cen-Tex Smoker said:
    Powak said:
    The Cen-Tex Smoker said:
    Powak said:
    185-190 internal right now
    you are there. these will usually give up around 205-210. you will power through quickly. Good eats await!

    Excellent! Thanks for the advice and merry Christmas!
    You too my friend! Let us know how it turns out. 
    6:15pm after being in the tinfoil for little over an hour,
    one half of the roast was pretty tender but the other half tough. Fed the girls with the tender side and threw the meat back in, no foil,  until amost 9pm. At that point the tough side had finally become good and tender.
    Maybe it's just me but I have not had tremendous luck with chuckies that didn't involve a braise of some sort. I often smoke them first but have never had one soften up the way I like without finishing in the juice.
    Yeah this chuckie was in 2-3 inches of juice. All from the roast itself and a stick of butter. We found chuck just takes longer than the recipes call out to actually fall apart. Usually we cook em like 6am to 5pm on low and have a much better result.
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