Here's the situation. It's Midnight Wednesday night going into Thursday. I've got a 15.5 lb "beef leg center cut" roast – essentially a giant shank. My mission is to have it ready to eat by Saturday night, around 6 PM.
That means I've got 65 hours to make this happen.
I just started it up at 131 Fahrenheit.
Am I on the right track? Do I need to change anything? Any advice would be greatly appreciated.
Thanks!
by Wabash1977
2 Comments
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131 is too low. What’s your goal here? A well done pot roast result or a tender rare result?
Did you brown it first? Recommended for long beef cooks. This is gonna take at least 48 hours
In any case I’d say for the former I’d go with 137 F and for the later 155F. IMHO