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amother
OP
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 Thu, Sep 07 2023, 4:37 pm
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In the oven 3 hours a 2.30lb meat. The meat Thermometer shows fully cooked but it's rock hard
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amother
Wandflower
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Thu, Sep 07 2023, 4:38 pm
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What kind of meat? It may need hours low and slow
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amother
OP
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Thu, Sep 07 2023, 4:38 pm
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One is a brisket one is a top rib roast. It's on 350
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amother
Wandflower
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Thu, Sep 07 2023, 4:39 pm
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It needs longer. Low and slow I usually do overnight at 200-220.
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amother
OP
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Thu, Sep 07 2023, 4:40 pm
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How much longer? I should lower the temp now to 200??
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isrmss91
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Thu, Sep 07 2023, 4:41 pm
Top of the rib is usually a very cheap cut and for good reason. I bought it myself. this week . Its the cheapest cut per pound they had. I find it is usually very tough. Try low and slow method.
350 is too high a temp for this cut. I read it needs to be cooked till it reaches an internal temp of 180 degrees, anything higher, and the meat will be tough. I think I may have to invest in a meat thermother... if want to enjoy meat.
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amother
Wandflower
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Thu, Sep 07 2023, 4:46 pm
| amother OP wrote: | | How much longer? I should lower the temp now to 200?? |
A good 4-6 hours. It takes a long time to break down tough meats...
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amother
OP
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Thu, Sep 07 2023, 5:11 pm
| amother Wandflower wrote: | | A good 4-6 hours. It takes a long time to break down tough meats... |
 I don't want to be up till 1am
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ra_mom
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Thu, Sep 07 2023, 5:15 pm
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If you can pierce a fork into it, it's done and can be refrigerated. Tomorrow you can slice and freeze it. And reheat the thin slices on YT in its juices until very soft and tender.
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