and was about to retire the smoker for the rest of the summer, when a thought struck me: Why not chuck?
It all made sense in my head, so I gave it a shot. I rubbed down a five-pound hunk of beef chuck with coarsely ground pepper and kosher salt, tied it up , fired up my grill to 250°F , added some hickory chunks, and placed the chuck on the cooler side of the grill to smoke. Then I waited. And I waited. And I waited. Then I added a few more coals and some wood chunks, and waited some more. I repeated this process all day, probing the meat occasionally to test its tenderness.
was, I also cooked a batch sous vide, letting it cook at 155°F for 36 hours, then removing it from the vacuum bag and smoking it for three hours to develop bark.Testing Theory A Wrapping the meat tightly with foil prevents that liquid from evaporating and completely solves the problem of the stall. This is true for brisket, and, as I found out, it's true for beef chuck as well.
Long story short: For slow-cooked meats, like braises, stews, and barbecue, you can use temperature as a rough guide to what's going on, but touch is really the most reliable way to tell if braised meats or barbecue has fully tenderized. In the 225°F oven, this took an additional six hours of cooking. Unwrapping it and cooking it directly on a rack during the last half hour was essential for re-crisping that bark.
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