I thought I'd give high praise to Joule. Since I've received it I've played with chicken breasts, steaks, burger patties and now a chuck roast. All of them turned out spectacular.
Now about that chuck roast...it turned out to be SPECTACULAR. A cheap 3-inch think chuck roast from the supermarket, cooked for 48 hours at 131 degrees, then seared in a bit of butter on the griddle outside (on my gas grill). At 131 degrees, the tough chuck roast ended up with the texture of a medium rare steak.
But I was wondering: Is there any problem with long cooks like this? My usual cooks are pretty small and last maybe an hour at most. The 48-hour chuck roast turned out great, but I don't want to kill my new toy by working it to death if it's going to cause problems. It worked out just fine so far, but I thought I'd ask anyway.
