DH built his own smoker. We got some tri-tip cut of meat and smoked it for 8+ hrs. Meat was not brined, While it isn't the toughest ever, the end result is something we would not enjoy. Wondering if we can cook in the over at low temp (if yes, how long) to salvage the meat. Like most, we are on a budget and don't really want to throw this away. Your help will be appreciated.
The orig. meat was cooked at 250 deg. till meat thermometer read doneness. Forget now what that is, 160? but in any case, whatever it's supposed to be.