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Weird Chuckie Issue

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  • Dewesq55
    Dewesq55
    Founding Member
    • Jul 2014
    • 1850
    • The Poconos, NEPA
    • Smoker:
      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
      Masterbuilt 40.2" 1200W Electric Smoker
      Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

      Gas Grill:
      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

      Thermometer:​​​​​​
      Fireboard with Drive cable and 20 CFM fan
      ThermoWorks Mini Instant Read
      Lavaworks Thermowand Instant Read
      2 Maverick 733
      ThermoWorks IR-GUN-S Industrial Infrared Thermometer
      ThermoWorks ThermaPen Mk4 x 2
      Govee Bluetooth Thermometer

      Miscellaneous:
      Anova Sous Vide Immersion Circulator - 1st generation
      Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

      Favorite Beer:
      Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

      Favorite Spirit:
      Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

      Favorite Wine:
      Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

      Favorite Meat(s):
      Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
      Chicken - Mainly the dark meat and wings
      Beef Ribeye steak

      Favorite Cuisine to Cook:
      Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

      Favorite Cuisine to Eat:
      Indian, followed closely by BBQ.

      Disqus ID:
      David E. Waterbury
    #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
  • JCGrill
    JCGrill
    Club Member
    • Mar 2017
    • 1728
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill
    #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
  • jgreen
    jgreen
    Charter Member
    • Oct 2014
    • 2721
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well
    #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.
  • Polarbear777
    Polarbear777
    Club Member
    • Sep 2016
    • 1684
    #4
    Fat on or near the surface can insulate various parts?
    • 1 like

    Comment

    • texastweeter
      texastweeter
      Club Member
      • Jul 2017
      • 2895
      • Republic of Texas
      #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?
    • Dewesq55
      Dewesq55
      Founding Member
      • Jul 2014
      • 1850
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

        Thermometer:​​​​​​
        Fireboard with Drive cable and 20 CFM fan
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury
      #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

      • Jerod Broussard
        Jerod Broussard
        Moderator
        • Jun 2014
        • 9726
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets
        #7
        Chuck is plenty muscles with different characteristics. Can't expect that much variety to be equal across the board.

        Comment

        • texastweeter
          texastweeter
          Club Member
          • Jul 2017
          • 2895
          • Republic of Texas
          #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.
        Previous template Next

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        Meat-Up in Memphis 2021

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        Click here for details. (https://amazingribs.com/memphis)
        See more
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