Chuck
Högrev
58°CRest 20 min
Pull temperature for medium
Your own note: still red at 58 °C, right at 61 °C.
How do you want it?tap to change
Safe minimum 63°CUSDA
Tap another part of the cow to jump to it
On the grill
Worked muscle laced with connective tissue, so it rewards low and slow over a fast sear. Half a chimney banked to one side, lid on, vents half open. The dome wants to sit around 140–150 °C.
From your log: at 58 °C it was still red in the middle and you preferred it at 61 °C. Trust that over any chart, because a few degrees change this cut a lot.