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Old 11-15-2012, 10:04 PM   #5
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

It would seem to me that your chuck roast for sure is probably undercooked, it takes a long cook to get all that tissue to break down to the "fall apart" tender you are looking for. As for the sirloin tip, I've never done one.
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
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