Pepper stout beef mistake?
I have a 4lb chuckie going and I'm following the pepper stout beef recipe. Everything was going fine until I brought the smoker temp up to 350 (this was after I got to 165 IT, and wrapped it up in the foil pan with the peppers, onions, etc.)
IT rocketed up to well beyond 205 and it was not fork tender. Here's where the possible mistake came in because I thought I had overcooked it. I sliced it and put it back in the foil pan, and sealed it up in a 225 degree oven. If I let it simmer, do ya think it'll get to fall-apart tender eventually?