clw2613
Member
- Messages
- 19
- Grill(s) owned
- Bull
When I cook brisket or roast the time it takes is much longer than the experts/recipes say.
As an example, I recently cooked a chuck roast weighing slightly under 4#. It cooked for 11 hours and only reached 150 degrees in spite of wrapping with butcher paper when the stall began at 140 degrees.
I finally had to take it off due to time constraints and it was predictably very chewy.
Besides the included meat probes, I use an ENZOO wireless thermometer. The temperature readings on the ENZOO are within a couple of degrees of the Recteq probes. Have also used ice/water to check probe temperature accuracy.
Helpful suggestions greatly aporeciated.
This is my first post on this forum. I have had the RT-700 for slightly over a year
Many thanks
clw2613
As an example, I recently cooked a chuck roast weighing slightly under 4#. It cooked for 11 hours and only reached 150 degrees in spite of wrapping with butcher paper when the stall began at 140 degrees.
I finally had to take it off due to time constraints and it was predictably very chewy.
Besides the included meat probes, I use an ENZOO wireless thermometer. The temperature readings on the ENZOO are within a couple of degrees of the Recteq probes. Have also used ice/water to check probe temperature accuracy.
Helpful suggestions greatly aporeciated.
This is my first post on this forum. I have had the RT-700 for slightly over a year
Many thanks
clw2613