Inherited a roast in the fridge from mother in law. 28 hrs at 135 with Mayo sear. It was good, but not great. I think the quality of the meat was less than ideal, but didn’t feel like Mississippi pot roast today.
Will be good for some Sammie’s and salads for sure. Next time 30+ hrs I think.
by Smoker_Jones
2 Comments
What I would recommend is putting it in the bath when you wake up the morning before you plan on eating it (Saturday morning for Sunday night), assuming you’re making it for dinner. If you are going to make it for lunch I would put it in 2 nights before (Friday night for Sunday afternoon). I’ve seen between 24-48 hours but most common being 36hrs which is also my favorite. I also like 137° but 2° won’t make much of a difference
I do 36 hrs at 134. I’ve tried less time before and it was not tender enough. Every cut is different though.