Newbie question.

[Darrell Robson]

Just joined the group, and have a question. I received a Masterbuilt 30 wood chip smoker for Christmas, and so far liking it pretty well. I've only been able to use it twice because of our crappy, snowy weather. So far, I've smoked a pork loin using maple chips, and it turned out great. I then did a beef rump roast using mesquite, which again turned out great for dinner. However, a couple of days later, we decided to have leftovers with this roast. For reasons unknown to me, the meat was not fit to eat. It became so tough that it was very difficult to cut, and impossible to chew. Tried to grind it up in my little food chopper, and could not do it. It was like putting a thick piece of rubber in it, even though I cut it into small pieces.
Needless to say, I ended up tossing the meat into the trash can.

Any ideas as to why it would become inedible after two days in the fridge? The first night when it was fresh, it was delicious and tender.
Thanks,

 

[pops6927]

What internal temp did you achieve during the smoke? Was there any red, pink, or otherwise less-than-gray beef while it was hot? More than likely you thoroughly cooked it, which is a consumer's preference, of course. Once chilled, rump roast will 'tighten up' and get tough and dense. Ergo, hard to reheat.

We do a lot of roasts both in the oven and in the smokehouse. On the second day, I will pull out what is left and slice it on my little meat slicer, thin. Then, we take the leftover gravy and julienne-style the beef slices, mix with the warmed-up gravy and serve over egg noodles.

My meat slicer:

https://www.smokingmeatforums.com/threads/nesco-slicers.269976/

When I wrote this, I was doing just that, slicing up leftover bottom round roast (right next to the rump roast)!

 

[oddegan]

Rump roast has got to be one of the toughest parts of a cow. Hard to keep it tender. I gave up and only do them in my sous vide anymore. Don't get discouraged. I rendered 4 briskets almost inedible before I figured them out.

 

[Darrell Robson]

What internal temp did you achieve during the smoke? Was there any red, pink, or otherwise less-than-gray beef while it was hot? More than likely you thoroughly cooked it, which is a consumer's preference, of course. Once chilled, rump roast will 'tighten up' and get tough and dense. Ergo, hard to reheat.

We do a lot of roasts both in the oven and in the smokehouse. On the second day, I will pull out what is left and slice it on my little meat slicer, thin. Then, we take the leftover gravy and julienne-style the beef slices, mix with the warmed-up gravy and serve over egg noodles.

My meat slicer:

https://www.smokingmeatforums.com/threads/nesco-slicers.269976/

When I wrote this, I was doing just that, slicing up leftover bottom round roast (right next to the rump roast)!

Thanks for the reply. Don't remember the IT right now, but it was medium (pink) when sliced, so I don't think it was over cooked. Hopefully it was just the cut of beef that was tough. (I apparently incorrectly assumed a rump roast to be more tender).
This won't discourage me from trying other cuts, though.

 

[Darrell Robson]

Rump roast has got to be one of the toughest parts of a cow. Hard to keep it tender. I gave up and only do them in my sous vide anymore. Don't get discouraged. I rendered 4 briskets almost inedible before I figured them out.

Thanks for the reply. I'll keep trying things, ( excepting rump roasts) This one was tasty, and was pink when sliced, but it sure went downhill from there.

Your signature reminds me that I need to brew another batch of beer. Kind of quit because my doctor advised me against consuming alcohol for a medical condition, but sometimes doctors advice has to be put aside!