Help Me Salvage a Burnt 10 lb Beef Roast

Chelnerul

Brethren,

I completely spaced out and mistook brisket doneness (203) with beef roast doneness, and now I have a 10lb beef roast that I smoked with oak and hickory for 7 hours. Does anyone have any suggestions for tenderizing the meat after I pull it? Crock pot (and if so, what liquid)? Was hoping for pulled beef sandwiches for dinner for everyone...

Many thanks!
-Chelnerul

blasting

I've enjoyed cooking brisket since I took the pressure off myself.   No matter what the result, brisket chili is always terrific.  

The Cen-Tex Smoker

What cut is the roast? You should be fine. 

Shiff

Which cut was the beef roast?  Plain chuck roasts should be pullable at that temperature.  Have you tried to pull it?

Scottborasjr

That's about what I typically shoot for with a chuck roast for pulled beef. I'm guessing you will be just fine. 

Chelnerul

Thanks gents. I did pull it, and about half was outstanding, fell apart like pulled pork, but the other was a little tough/rubbery. I had to pull it into strands. I left it all in the pan and then added some Worcestershire sauce and apple cider vinegar. Then I vacuum sealed it. Hopefully it'll be edible in a week...thanks.

Eggcelsior

The part that is rubbery may be under-done. If it was a chuck, they seem to like 205-210 for pulling.

The Cen-Tex Smoker

I just pulled some chuck out of a braise at 212. It finally gave up. Any time chuck is tough, it's underdone.  When it's over, it falls apart

Chelnerul

Yeah, I tried a few bites, wasn't bad, but it made me think...

DMW

What cut was it? Chuck is great for pulled beef, eye round, not so much.

Chelnerul

I think it was an eye round. No chuck on the label...

logchief

Eye of Round is way too lean for a low and slow.  Chopping it up to make chili is always the best option.  Try this recipe, it's excellent

http://eggheadforum.com/discussion/1163322/award-winning-smoked-brisket-chili-from-salado-eggfest-after-party-2014#latest

nolaegghead

I did an experiment once and cooked eye of round (via SV) until it pulled.  Not bad.  Bit lean but a bit of sauce with plenty of fat (and gelatin if you can manage that) and it's much like pulled chuck.  Undercook, seems tough.  Overcook...well it's that already.

Chelnerul

Chili may be the best option for part - the bark and near-surface stuff was great, but the great internal expanses were rubbery and stringy. I blame myself - too much football and distraction. But at $40 for 10 lbs at Costco, this was my first beef round, and worth the experiment. My kids will still enjoy...something...