- Apr 24, 2021
- 26
- 8
Well, I've got some questions for y'all!
I have a char-broil electric. I filled the water pan, started the temp at 225. I did this for about 3hr and opened it to check on the meat. Looked VERY dry so I got two aluminum trays, rubbed bbq sauce all over and poured some beef broth inside, and cooked covered for about 50 minutes. This helped bring back some moisture. I also upped the temp to 240 in hopes of making it a bit more tender (I'm new to smoking, maybe I shouldn't have upped the temp?) I decided to pull these out at an internal temp of roughly 185. I left them to sit for 20 minutes in the tray, covered. Thought to myself they looked pretty good, see below. The first picture was after marinating overnight. WELL, meat was extremely tough. Not even the slightest bit enjoyable. The flavor was phenomenal but what could I have done differently?
Was the low fat content a contributor to the meat not being tender enough? Please let me know your thoughts!
I have a char-broil electric. I filled the water pan, started the temp at 225. I did this for about 3hr and opened it to check on the meat. Looked VERY dry so I got two aluminum trays, rubbed bbq sauce all over and poured some beef broth inside, and cooked covered for about 50 minutes. This helped bring back some moisture. I also upped the temp to 240 in hopes of making it a bit more tender (I'm new to smoking, maybe I shouldn't have upped the temp?) I decided to pull these out at an internal temp of roughly 185. I left them to sit for 20 minutes in the tray, covered. Thought to myself they looked pretty good, see below. The first picture was after marinating overnight. WELL, meat was extremely tough. Not even the slightest bit enjoyable. The flavor was phenomenal but what could I have done differently?
Was the low fat content a contributor to the meat not being tender enough? Please let me know your thoughts!