My local store ahd Eof R on for $2.97/lb. Found the CI recipe and tried it.
I followed it to the letter. The meat turned out exactly as predicted. In the 225 oven after salting for 24+ hours. Internal came to 115 in 1-1/2 hrs as predicted. Turned off oven and allowed temp to come to 125 which took another 30 minutes. Rested for 20 min before slicing with a sharp Granton-edged ham slicer. Result-lots of juice/blood still ran out. Meat wasn't very tender at all. Can't imagine what I did wrong. Any ideas what to do with about 3lbs of semi cooked,sort of tough meat? Since I was only out $12 for the whaole thing it might be a tosser. It would seem that cooking it any more would just make it worse. Thansk for any guidance.