Chuck roast ruined

[FireMan]

So other than what you lamented about, how’d everything go?

[Smiwy]

Bbq sauce tasted great, and the green beans were nice and salty.

[FireMan]

Smiwy sounds exciting, nice & salty. 🕶

[Troutman]

Sous vide que .... best method ever !!

[Smiwy]

How does one form a bark when using this method though?

[Alabama Smoke]

Smiwy in answer to your reply way............up above, yes carryover cooking in the cambro will raise final temp by 5 to 10 degrees. If you don't want to go above say 205* pull at about 195* to 198* etc. Main deal, wait until its tender! Very tender.

It will be "done" and safe (except maybe for your teeth) at 145*, it will just be awfully tough. "Ready" is after it turns buttery soft!

[Smiwy]

Noted! Thanks for the info.

[klflowers]

Whatever you do, don't give up on it. It took me years to get a chuck right - I had stopped trying to cook them on the kettle. Then the last one I tried came out perfect. I followed all the guidance on here, took my time, cooked it at 225 for hours, wrapped with a little beef broth and it came out perfect.

[Smiwy]

Thanks for the support! I'll keep trying

[Bkhuna]

Look at the upside. You checked off a lot of mistakes so you won't do them again and you didn't ruin an expensive cut of meat. You'll dop better.