I live in Central Florida and its been raining almost every day for a month. So I haven't been able to use my smoker very much. Today I bought a 2.8 pound choice chuck roast from our Publix supermarket. It was pretty well marbled for choice grade and chuck roast. I put Oakridge BBQ Black Ops brisket rub on it and let it sit in a covered refrigerated foil pan for 3 hours. Then put it, still covered in the pan, in the oven at 250 degrees. After 3 hours and at an internal temperature of 191, I reduced the temperature to 225. I took it up an hour later at an internal temperature of 197. The pan had a good bit of juice in it. I let it rest in the covered foil pan for an hour.
It was almost too tough to cut. It WAS too tough to eat. I chewed until my jaw muscles began to hurt. Finally I gave up and had a ham sandwich. My wife doesn't eat red meat, and had a comical look on her face as she ate her tender, juicy, roasted chicken leg and thigh. I plan to put the remainder of the roast in its juices (about a cup left), add a cup of beef broth, and put it in a pressure cooker on the high setting for 45 minutes.
Why was this roast so tough?
It was almost too tough to cut. It WAS too tough to eat. I chewed until my jaw muscles began to hurt. Finally I gave up and had a ham sandwich. My wife doesn't eat red meat, and had a comical look on her face as she ate her tender, juicy, roasted chicken leg and thigh. I plan to put the remainder of the roast in its juices (about a cup left), add a cup of beef broth, and put it in a pressure cooker on the high setting for 45 minutes.
Why was this roast so tough?
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