The only "chucks" were gigantic so I had to settle on a Rump. It was pretty striated with fat so I thought I'd done okay. It was smallish, about 2.5 lbs. I seasoned, seared put it in the oven at 250. I usually do 225 but I was trying to get it hot fast as I didn't have the usual "hours and hours" that I use on a chuck. You see where this is going.
It's been 2 hours.. my internal temp is up to 180.. it's still relatively tough.. and I'm realizing why I never by anything but Chuck cuts.
Next steps? I've turned the oven down to 225. I can just rest it and cut it really thin I guess and load up on the gravy. If I continue to slow cook will I break it down or will I just dry the living crap out of it? I know you'll say it's just going to dry out more but it *did* look pretty fatty so do I still have hope?
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