The BBQ BRETHREN FORUMS. - View Single Post

J-Rod · 03-04-2013, 10:29 AM

I'm no expert, but I agree you just didn't give 'er enough time. Beef can be a little tricky compared to pork. I've had some chucks go probe tender at 190, others 205. The numbers are kind of just a reference point. The main thing is that you give it it's needed time. Even if you're at your target temp(which to me that term really only applies when cooking chicken for safety reasons) it still might need more time for all the connective tissues to break down. One thing I've learned is if you dry it out you can save it by slicing very thin and adding broth. I know it can be frustrating though, esp. with the cost of beef!
Keep at it, you'll get it right.

03-04-2013, 10:29 AM	#3
J-Rod is One Chatty Farker Join Date: 08-15-12 Location: Irish Hills, MI	I'm no expert, but I agree you just didn't give 'er enough time. Beef can be a little tricky compared to pork. I've had some chucks go probe tender at 190, others 205. The numbers are kind of just a reference point. The main thing is that you give it it's needed time. Even if you're at your target temp(which to me that term really only applies when cooking chicken for safety reasons) it still might need more time for all the connective tissues to break down. One thing I've learned is if you dry it out you can save it by slicing very thin and adding broth. I know it can be frustrating though, esp. with the cost of beef! Keep at it, you'll get it right. __________________ Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD.