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Chuck roast

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SC chucks are delicious. They are right in the SV wheelhouse--take a tough protein and make it tender. Was it fork tender at 6 hours or was it still the texture of a roast? Either way, it looks mighty fine.

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47 minutes ago, SmoovD said:

SC chucks are delicious. They are right in the SV wheelhouse--take a tough protein and make it tender. Was it fork tender at 6 hours or was it still the texture of a roast? Either way, it looks mighty fine.

It was tender, I'm guessing on the hours, went in the bath in the morning and came out around 6 so maybe it was more like 8 or 10 hours.   We aren't real picky about times, we use it mostly as a slow cooker of sorts for the ease.  Of course the results are far superior. 

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I have had my best results with Chuck roast, which I want well done, doing them for 12 hrs at 145°. This seems to be about the sweet spot for time, that will guarantee tenderness and still retain the texture I like with a chuck roast. Of course I only buy cheap chuck on sale, better quality meat probably wouldn't take as long. I have also done some better quality chuck steaks at 130° for about 5 hrs and they came out very good.

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There is no way to know what the quality is up front........ I generally go at least 24 hrs, but I cook it at 130.... My favorite temp for cooking most meats.... it gives me that intense pink that is one step above rare, and the flavor and moistness that goes with it.  My experience of cooking meat is that it hit's it's peak tenderness at about 130, and beyond that things start going the wrong way, but that's just my opinion. Higher temps result in faster changes, breaking down texture more as it tenderizes.   I seem to be able to turn "base metal" into "gold" at 130........ that is chuck into rib eye or tenderloin...    Your mileage may vary.

     

                                                H.W.

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