I'm not sure if this goes in the beef recipes or not .. please move it to where you see fit!
So I bought this 4.5 lb boneless hunk of meat from my favorite butcher. My initial intent was to bring it up to a high temp and pull it, but now I'm not so sure. The other way I could do this is take it to 185 or so and slice it.
I'd like to see some idea's from others in the pit to see how I should proceed. I have it dry brining right now covered with 2 tsp's of salt in the fridge and going to do it tomorrow.
So I bought this 4.5 lb boneless hunk of meat from my favorite butcher. My initial intent was to bring it up to a high temp and pull it, but now I'm not so sure. The other way I could do this is take it to 185 or so and slice it.
I'd like to see some idea's from others in the pit to see how I should proceed. I have it dry brining right now covered with 2 tsp's of salt in the fridge and going to do it tomorrow.
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