Tough flat, oops I did it again... Help
Happy Friday all,
I tried a hot and fast packer today. Injected with beef broth and some seasoning. Put on the Akorn fat up over a water pan over the pizza stone at a steady 335 maverick probed temp.
Loosely foiled at at 160 and went until probe tender. Point was utter butter flat was soft too but not as soft was temping around 200 or so.
Pulled it let it rest I foiled for fifteen minutes then wrapped and rested for an hour then served.
Point was great but the flat was still dry and cardboardy. It seemed ready when I pulled it. Any suggestions on what I did wrong ?