Turned out good! Only thing I’m going to change is to let it rest in room temp instead of in the fridge after removing it from the bag. It caused the inside to not get fully warmed after finishing the sear on the cast iron.
by wanderingsmurf
10 Comments
D0UGL455
Looks great! My go to is 24h @135 for Chuck. Definitely let it come to room temp before searing. Much better overall results.
ChrissySubBottom
Just did mine as well and ate it tonight, 138F for 30 hours, great taste but still a little chewy, wishing i could find the grain so that i could cut across it and more thinly. Also, my sear sucked because my roast dod not come out with flat surface, more rounded. How is it tasting, and how did you sear it? Thanks so much
ChrissySubBottom
Also, was this a special grade, like Choice or Prime? Also i did not let it rest, does that help?
Comfortable-Cloud508
Nice! I’m doing one right now, 2.4 lbs, at 143 for 24 hours. My wife likes beef at least medium. This the first time for me with a chuck roast. How long did you let it cool before searing?
dynamicllc
Holy fuck that’s nice.
pinkfloydsthebest
Nice sear. What did you season it with?
FriendSteveBlade
I want your meat inside of me.
Separate_Draft4887
There’s literally no grey band, it’s edge to edge perfection with a beautiful sear. Masterful work OP.
How was it?
Top_Measurement9104
I do 133 for 32 hours, finish on cast iron- comes out delicious
windianboi
Looks great! I did one for about the same and liked it a lot. My wife, however, did not love the abundance of fat/connective tissue, so might not be doing this again.
10 Comments
Looks great!
My go to is 24h @135 for Chuck.
Definitely let it come to room temp before searing. Much better overall results.
Just did mine as well and ate it tonight, 138F for 30 hours, great taste but still a little chewy, wishing i could find the grain so that i could cut across it and more thinly. Also, my sear sucked because my roast dod not come out with flat surface, more rounded.
How is it tasting, and how did you sear it? Thanks so much
Also, was this a special grade, like Choice or Prime? Also i did not let it rest, does that help?
Nice! I’m doing one right now, 2.4 lbs, at 143 for 24 hours. My wife likes beef at least medium. This the first time for me with a chuck roast. How long did you let it cool before searing?
Holy fuck that’s nice.
Nice sear. What did you season it with?
I want your meat inside of me.
There’s literally no grey band, it’s edge to edge perfection with a beautiful sear. Masterful work OP.
How was it?
I do 133 for 32 hours, finish on cast iron- comes out delicious
Looks great! I did one for about the same and liked it a lot. My wife, however, did not love the abundance of fat/connective tissue, so might not be doing this again.