darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Roseville, CA
So, I sv a Chuck for 24 hours at 130, then seared over coals and it looked great. The meat could have been a bit more tender, however the connective tissue between the meat and fat was still tuff and the fat was not enjoyable and that’s usually my favorite part. If I go to 36 hours, will it help?