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somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
I was going to cook a chuck shoulder roast for pulling for tacos, but my wife requested sliced. I'd thought 165 deg., but am curious about what others suggest. Thank you.
Wafer thin against the grain is a given. 165 deg. is just a ball park.
Do you have a target temperature before probing?Take it to probe tender just like you would a brisket, cooking 2 CR's tomorrow, making Barbacoa for street tacos. :smile:
Do you have a target temperature before probing?
For those who are skeptical, our favorite steak, due to my wife's dietary restrictions, is round. Full of flavor, you just use a sharp knife, cutting across the grain. Filet mignon is flavorless and mushy in comparison.
135 deg.At what temp do you do your eye/round?
I got my first pocket knife when I was 5, and was taught how to sharpen it. MY knives, as apposed to the ones my wife runs through the dishwasher, can slice thin enough to see light through.I could go with this.......... you better have a great, finely sharpened carving knife and some finely honed carving skills.
I don't have these wafer thin carving skills...:-D
Depends what temp you are cooking at and the size of the roast, I cook them at 300 so after 3.5hrs I'll give it a look and if I like the color I'll wrap in BP, 1.5hrs later start probing every 30min, I don't use a meat therm when doing CRs, I go by size of the roast, temp and time to give me an idea of when it's time to start probing.Do you have a target temperature before probing?
For those who are skeptical, our favorite steak, due to my wife's dietary restrictions, is round. Full of flavor, you just use a sharp knife, cutting across the grain. Filet mignon is flavorless and mushy in comparison.
Do you have a target temperature before probing?
Thank you. Changing direction is not a problem, you have to pay attention to what's happening next to the knife blade anyways while slicing.:becky:I cook them just like a brisket but slicing is a problem sometimes Cuz the grain will change directions 7 times.......
That's how I feel about brisket, too. I find better quality beef in the bargain bin than brisket. eep: And for less money, too.I just did these two last weekend:
I took them to about 180ish before they were close to probe tender. Pulled them off, foiled, added a half cup of stock for braising and put them back on for another hour or so. I let them rest for another hour before shredding what we wanted for a couple sammies that night. Since then, I've sliced the rest for more sammies and cubed some for chuckie burnt ends. IMHO, they are just as good (if not better) than quite a few of the briskets I've done over the years.
:spy: :bolt:eep:
There was a time when brisket was cheaper and considered a trash cut, I personally cook a lot more CR and BSRs than brisket, but i will say brisket meat makes for the best chili.That's how I feel about brisket, too. I find better quality beef in the bargain bin than brisket. eep: And for less money, too.