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I know I'm a nuisance....but.....
If I knew someone that cooked a hunk of beef ( such as a brisket or roast, etc) and they pulled it at ~190 F IT and FTC, but it turned out a little tough to eat.....is there a way to salvage it and make it more tender ????
I just can't seem to get the beef right !!!!!!
I know I am not cooking it correctly..(too hot, too short? too something?)
I just haven't got the hang of it yet....but I will.
Thanks in advance,
Donnie Dawes - Carrollton, KY
1-XLBGE, 1-Beautiful wife, 1 XS YorkieIF IT AIN'T MOVIN', SMOKE IT !!!!!