So today I smoked a three-pound Chuck roast using the recipe on amazing ribs.com. I followed the recipe, with the main difference being that the cook started out a little hot (around 275), but eventually went down to that 225-250 range. When it came time
to shred the beef, and BUNCH of it didn’t shred particularly easy, and it seems like a lot of the fat/connective tissue didn’t render down as much as I thought it would. Any thoughts as to what might be the problem?
to shred the beef, and BUNCH of it didn’t shred particularly easy, and it seems like a lot of the fat/connective tissue didn’t render down as much as I thought it would. Any thoughts as to what might be the problem?
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