Chuck Roast

DaveD

Club Member

Joined: Nov 2021

Posts: 5222

Location: Lower, Slower Delaware

Pit Boss Copperhead 5 vertical pellet smoker
Weber Spirit 3-burner LPG grill w/GrillGrates
SnS Deluxe Kettle
Joule sous vide wand & tub
SnS-500 4-probe w/RF remote monitor (w/extra probes)
Fireboard 2 w/extra probes
Meater+ Wifi/Bluetooth T probe
ThermoPro instant read
Fluke 62Max IR gun thermometer
Full set Mercer knives
WorkSharp Ken Onion sharpener
Weber toolset (tongs, spatula, etc)
Meat Your Maker 11" vac sealer
Cookbooks: Meathead; Food Lab (Alt-Lopez); Salt Fat Acid Heat (Nosrat)
...and a partridge in a pear treeeeeeeeeee...
#16

December 20, 2023, 03:00 PM

I've ended up with disappointing results probably one out of three times, on average. Just as you describe, they seem perfect coming off the cooker but then a couple of hours later they're dry and chewy. I leave a thermometer in the meat when I rest so there's no mysteries there. Sure would like to get to the bottom of it.
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Welcome!