After reading this thread, I’m modifying my current Chuck cook to conform more with the findings here. I pre-smoked a 3 lb Chuck to IT of 125F and WAS going to SV for 30 hours to 135F based on a recipe on my Anova app. Now I’m going to go for 48 hours in the SV then begin the pinch tests. This actually works out much better for my sleep schedule too since under the 30 hour plan I would be pulling it at midnight tonight and then flash chilling and refrigerating. 😴
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