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Weird Chuckie Issue

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    #1

    Weird Chuckie Issue

    So, I had my FB probe in what seemed like a good place. When it hit 185° I went out and started probing the meat with my Thermapen to see if it was actually ready. The meat all around where the FB probe was all registered within a few degrees. When I stuck the Thermapen into the adjoining muscle it was 20° colder. Has anybody heard of or experienced something like that before?
    Tags: None
    #2
    Seems like you may have had more fat and/or moisture in that muscle that caused more evaporative cooling. Just a guess.
    • 1 like

    Comment

    • Jerod Broussard
      #2.1
      Jerod Broussard commented
      March 28, 2020, 11:03 PM
      Editing a comment
      More fat equals less evaporative cooling since lean muscle contains more water. That is why thicker points will run ahead of flats.
      • 1 like
    #3
    Possible the FireBoard probe hit a pocket of fat?

    Comment

    • Dewesq55
      #3.1
      Dewesq55 commented
      March 28, 2020, 05:41 PM
      Editing a comment
      I don't think so, since the Thermapen had similar readings in that muscle.
    #4
    Fat on or near the surface can insulate various parts?
    • 1 like

    Comment

      #5
      Did you inject?
      • 1 like

      Comment

      • Dewesq55
        #5.1
        Dewesq55 commented
        March 28, 2020, 09:33 PM
        Editing a comment
        No, sir.
      • texastweeter
        #5.2
        texastweeter commented
        March 28, 2020, 09:49 PM
        Editing a comment
        What kind of pit and how far apart were the two.muscles?
      #6
      COS burning hickory splits. Reach muscle was about 1/2 of the roast. They were side by side a seam of connective tissue between them.
      Last edited by Dewesq55; March 28, 2020, 09:57 PM.

      Comment

        #7
        Chuck is plenty muscles with different characteristics. Can't expect that much variety to be equal across the board.

        Comment

          #8
          If it was on the side away from the fire box, it could be in a heat shadow. As Jerod Broussard mentioned, several muscles make up the Chuck, and they can cook at different rates due to many factors, including density and water content. Maybe rotate the roast 180° and keep at it.
          • 1 like

          Comment

          • Jerod Broussard
            #8.1
            Jerod Broussard commented
            March 29, 2020, 10:02 AM
            Editing a comment
            Lateral rotisserie. Now there's an idea.
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