So I made my first chuck roast 135° for 34hrs. Seared on high heat grill for a little over a minute a side. The meat had good flavor and texture but was just a little drier than I would like. How do I fix this on the next one? Different temp? Time?
by The_Goose5
1 Comment
You could have just gotten a bad cut of beef. But I’d just do it for 24 hrs.