Originally Posted by Ron_L
Thanks... I've read about that method here. Since I have two chunks I may try that with one of them. Is it too tender to slice thin if you take it to 200 internal?
If you try to slice it hot, yes, cool it and slice when cold and the fat & collegen will hold it together, even when you rehaet it for hot sammies. I prefer it steamed till tender, it's alot juicier and not so tough IMO