They stay together remarkably well. The prime rib I didn't do for 2 days. But the tri tip and chuck roast were in there for 2 days and they were perrrrrrrrrfect.
Smoking to 130 makes meat overly stiff. Like even more than regular cooking. It takes longer to bring a cut to tender after smoking vs just sticking it in a bag and doing the sous vide.
They stay together remarkably well. The prime rib I didn't do for 2 days. But the tri tip and chuck roast were in there for 2 days and they were perrrrrrrrrfect.
That's wild.
Here's my theory:
Smoking to 130 makes meat overly stiff. Like even more than regular cooking. It takes longer to bring a cut to tender after smoking vs just sticking it in a bag and doing the sous vide.
I have no idea why.
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