First time SV a sir Charles. I have made pot chuck roast and smoked it before and even just grilled it like a giant steak (for my dogs birthday but ended up eating some too because it was tasty).
This one was a bit pricey at $10.99 per lb but the marbling looked so good I was just drawn to it lol.
Since it wasn’t cheap I want to make it as juicy and flavorful as possible and not waste it.
I prefer my meat very rare (I am not part of the 137 ribeye club I like more like 134) and I like my filet mignons are 126.
Most people seem to say 137 for 24-36 hours for a sir Charles but I feel like a lot of posts say they end up dry and not great..
I was thinking 134 or 135 for maybe like 30 hours but just not sure.
What do y’all think?
by ButthealedInTheFeels
6 Comments
I rarely ever see posts saying 137° is dry. I’d recommend 137°.
Assuming you are going to have it for dinner just put it in the bath when you wake up the morning before you plan on eating it. Eg: you want to eat it Sunday night, you put it in Saturday morning. It’ll be ~36 hours
If you are planning on having it for lunch put it in the bath before you go to sleep 2 nights before you plan on eating it. Eg: you want to eat it Sunday afternoon, you put it in Friday night. It’ll be ~38 hours
Time will vary by person but that’s about how long it would be based on my sleeping and eating patterns
133 for 24h.
in my experience, there is a huge uptick in texture quality after 36 hrs. i also believe there is no downside to going as long as 48 hrs (and no point to going longer).
extra time is more important to breaking down collagen than a couple degrees in the same ballpark.
What is with all the downvotes in this thread?! I didn’t think this would be divisive!
It’s just a harmless question…
If you can afford a better roast buy it instead. Chuck is much better as stew.
I’m one of the people you are complaining about. I tried this cut multiple times and it just didn’t work for us. I tried 24 Ana then 36 hours around 137/135. I don’t get the hype. It just wasn’t worth the time and effort for us. YMMV and I hope they do. Good luck.
The meat was boring and not nearly juicy for being cooked that long. Maybe it was the quality of meat. Or just a shit cut. Never again though. Just giving you a different perspective.
I’ll save chuck for stew