Uh Oh - first time with this problem.

[RonB]

I am in the middle of making birria taco meat using a chucky. It spent about 2 hours in the kettle over a Dutch oven with a commercial birria mix and then I put the meat in the DO and put it in a 350° oven to finish, (pulled at ~ 154°).

Two problems though:
The ambient probe died and I didn't realize it had died, so the fan ran continuously while I went to the store. The temp went over 300° and I don't know for how long. That's when I moved it to the oven.

I got busy and didn't look at the Fireboard app until the meat temp was 206°, and the meat is tough.

Is there any way to save this? I have dropped the temp to 200° hoping more time at a lower temp will help...

[rodkeary]

Sous vide?

[RonB]

No SV here, but it sounds good.

[ItsAllGoneToTheDogs]

Meat tough at 206 suggests to me that maybe the probe is in a hot spot in the chuck and it actually needed to cook longer?

Sous vide or maybe a low braise in the birria liquid may solve it? Otherwise shred that meat in very small/thin pieces and sauce the crap out of it.

[RonB]

I'm not sure how shredable it is right now, but I may find out in a while.

[Skip]

Put it in an Instant Pot or Pressure Cooker for a few minutes? I did 3 Pork butts on my LSG Adjustable a couple weeks ago and one was tough like your Chuck Roast. I'm wondering if it was just a tough animal? I chopped it and added it in with the rest of the meat.

[ItsAllGoneToTheDogs]

For sure, sometimes it's just the individual animal

[RonB]

I let it go another 45 min but reduced the temp to 170°. Most of the outside muscles shredded well, but the big one in the center took a little effort. Overall, I consider this a win. I'll post this cook in the SUWYAC thread when I have a chance.

[HawkerXP]

Knew you would get it!

[FireMan]

Orrrrrrr make hamburger! 😎

[texastweeter]

I'm sure she has heard that excuse before.