Yesterday, I asked if 4 hours was enough time in a pinch for a chuck roast, and the amount of vitriol I got was enough to clearly say, "no, it isn't". 🤣🤣🤣 So I present to you, said chuck roast after 28 hours @ 137°. Going to rest, then chill, then slice for beef dip sammies (or sandos depending on your preferred sandwich abbreviation).
by Bowhunt24
7 Comments
Just got done eating my first chuck roast, 134 for 24 hrs. Fat didn’t render very much, but was soft and delicious. Curious if 137 does a better job breaking down the fat after roughly 24 hours.
Next chuck roast I do I’m going for the full 48 hrs to see the difference.
Hope yours is awesome!
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How is it safe to keep meat at these temperature for so long? Wouldn’t it be a fest for bacteria?
So, I gotta ask, where are the sliced up pictures?
I usually do 58c for 30 – 36 hours. It comes out great.
that looks like zoombie meat
I just did mine for 137 X 48 hrs, wasn’t planning quite so long but it was so tender and tasty, fat was perfectly rendered