OK, so the local market had some chuck on sale for half off - $3.99/lb which is good for Seattle. I grabbed one and figured for $10-12 I' d try this QVQ thing you all are so hot about.
Here's what I did:
1) Initial smoke for about 2 hours to about 125F
2) SV for 24 hours at 132F
3) Fridge for a few days since it was raining a lot.
4) Smoke to about 130, rest in a faux cambro for 90 mins or so.
Pics are below and it looks fine. But the fat veins were still fatty and the sections that weren't were not buttery tender etc. They're fine... but nothing special. Honestly, I think I'll pot roast the rest of this tomorrow.
So... any ideas on what went wrong? Just too many veins of fat (this was one of those tied together chuck roasts)? Not done enough? Bad phase of the moon?
Here's what I did:
1) Initial smoke for about 2 hours to about 125F
2) SV for 24 hours at 132F
3) Fridge for a few days since it was raining a lot.
4) Smoke to about 130, rest in a faux cambro for 90 mins or so.
Pics are below and it looks fine. But the fat veins were still fatty and the sections that weren't were not buttery tender etc. They're fine... but nothing special. Honestly, I think I'll pot roast the rest of this tomorrow.
So... any ideas on what went wrong? Just too many veins of fat (this was one of those tied together chuck roasts)? Not done enough? Bad phase of the moon?
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