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Huge Drop in meat temp after Texas Crunch

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  • seanshankus
    Former Member
    • Sep 2015
    • 9

    Huge Drop in meat temp after Texas Crunch

    So before attempting a full brisket, I decided to try a chuck roast (5 lbs). I have an OK Joe's offset smoker, keeps temps good, using mostly briquettes with the first few hours with some mesquite chips. Everything was going well, I got to 147F it stalled, I decided to do a texas crunch wrapped it up in some Al. foil. after a bit it started to get pasted the stall, slowly got to 190, I unwrapped it, put it back in the smoker to go for 203F. I expected the meat to drop a bit but it dropped down to all the way to 156F. The smoker temps was right between 250-255 while I just watch the meat temp drop and drop and drop. Is this much drop normal? Is this because of the Chuck Roast? Should I just let it rest and server in an hour? I'm a bit confused by this one. Any thoughts???

    And Happy "F-U were on our own" Day!!
    Sean
  • kmhfive
    Club Member
    • Mar 2017
    • 2988
    • Northern Illinois
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    #2
    I've never wrapped a chuck or brisket, so no first-hand information. I suspect you retained a lot of water by crutching and then when you removed the wrap you saw a lot of evaporative cooling. I would either reWrap until done (Probe tender), or let it ride. Check for doneness frequently either way. Hold in a Cambro (tightly wrapped) for at least 2-hours once done.
    Last edited by kmhfive; July 3, 2017, 03:06 PM.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1731
      • Charlotte, NC

      #3
      Sounds like a thermometer problem. Can you reset it or try another thermometer? At 190, I think you can chop the meat. Just not as tender as it could be. Should be plenty tastey though!

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 15015
        • central MI, USA
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        #4
        Once you wrap don't unwrap until you're ready to firm up the bark to slice & serve. You'll have mega evaporative cooling. Once again I agree with kmhfive, he's the man!

        Comment


        • kmhfive
          kmhfive commented
          Editing a comment
          You are too kind. I know nothing that I haven't learned from the Amazing folks here in the Pit!

        • NortheastAl
          NortheastAl commented
          Editing a comment
          I can attest to that fact.
      • HouseHomey
        Club Member
        • May 2016
        • 5274
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
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        #5
        All sound advice. I made that mistake on three butts. In a row..... fail! Made great secondary dishes though.

        Comment

        • Maggiemack
          Club Member
          • Apr 2017
          • 5

          #6
          I agree with Huskee and KMHFive

          Comment

          • seanshankus
            Former Member
            • Sep 2015
            • 9

            #7
            Thanks Guys. I was expecting some drop, just not that much. I thought that I could get to 190, then a small drop, then firm up the bark while getting that last 10 degrees. I guess IF I do a crunch again, i'll take it all the way up to the temp I want then in-foil, return to firm up the bark.

            In the end, flavor was perfect (thanks big bad beef rub), it was tender, but I know it could be better, the wifey loved it, and I only spent chuck roast $$$ and not brisket $$$$. So good lesson to learn.

            Comment

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