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1 hour ago, FeChef said:I guess take a knife to a 6 inch thick chuck eye roast, cut the fat out, and find a sweet spot temp that is still sliceable.
Thoughts on 155F for 24 hours?
24h worked like a charm for me, albeit at 135F ... this however, was just a slice of said roast, so you need to adjust the cooking time, depending on thickness.
1 hour ago, FeChef said:I guess take a knife to a 6 inch thick chuck eye roast, cut the fat out, and find a sweet spot temp that is still sliceable.
Thoughts on 155F for 24 hours?
Worked like a charm for me ...
