It probably would be if I were slicing it by hand, but slicing it down to lunch-meat thickness on the slicer kind of makes up for that.
And while I’m not going as low and slow as if I was BBQing, I’m normally aiming for about 250° when I do it in my smoker, which is a bit lower than I’d normally do one in the oven, so it does get a little extra time to break down the connective tissue.
But even when I do them in the oven I find that they come out just fine.
The thin slices makes sense, but the connective tissue doesn’t start breaking down until an internal temperature of like 165. Generally you’re aiming for 195 to 200 IT to get it tender. But the toughest is going to be cooked medium to the 190ish. Medium rare or rare is going to be more tender than medium by a lot, but not as tender as the 195.
Connective tissue can break down at a lower temperature, it just takes a lot longer, that’s the concept behind sous vide cooking after all.
I don’t think I’m breaking down a lot of that tissues, but it does seem to be doing something, it does seem to come out a little more tender from my smoker than the oven at a higher temperature, not a massive difference, but a little.
But yes, the thin slices is definitely the bigger factor, and I don’t really want it falling apart tender anyway so it can slice down cleanly.
Hmm, I’ve done a pork shoulder for like 12 hours in the smoker and had to pull it early, and it was pretty tough. But maybe with a smaller piece of meat it’s holding a temp longer? Still, I don’t think medium rare and connective tissue breakdown are compatible, but I’m not a food scientist.
Sounds great. Isn’t the chuck tough if you only take it to medium rare though?
It probably would be if I were slicing it by hand, but slicing it down to lunch-meat thickness on the slicer kind of makes up for that.
And while I’m not going as low and slow as if I was BBQing, I’m normally aiming for about 250° when I do it in my smoker, which is a bit lower than I’d normally do one in the oven, so it does get a little extra time to break down the connective tissue.
But even when I do them in the oven I find that they come out just fine.
The thin slices makes sense, but the connective tissue doesn’t start breaking down until an internal temperature of like 165. Generally you’re aiming for 195 to 200 IT to get it tender. But the toughest is going to be cooked medium to the 190ish. Medium rare or rare is going to be more tender than medium by a lot, but not as tender as the 195.
Connective tissue can break down at a lower temperature, it just takes a lot longer, that’s the concept behind sous vide cooking after all.
I don’t think I’m breaking down a lot of that tissues, but it does seem to be doing something, it does seem to come out a little more tender from my smoker than the oven at a higher temperature, not a massive difference, but a little.
But yes, the thin slices is definitely the bigger factor, and I don’t really want it falling apart tender anyway so it can slice down cleanly.
Hmm, I’ve done a pork shoulder for like 12 hours in the smoker and had to pull it early, and it was pretty tough. But maybe with a smaller piece of meat it’s holding a temp longer? Still, I don’t think medium rare and connective tissue breakdown are compatible, but I’m not a food scientist.