timothy
TVWBB 1-Star Olympian
The local market had these on sale for 1.29 Lb. Nice looking roast with a thin layer of fat and it had also had one of those stupid pop up things.
So I was planing to slow roast it on the WSM till med-rare, and slice for sandwiches.
But doing a search on the web finds that this cut is best for pot roasting, as if you don't cook it in a little liquid, it will become tough and stringy. So should I foil with some liquid and some aromatics?
Any advice will be well appreciated.
Tim
So I was planing to slow roast it on the WSM till med-rare, and slice for sandwiches.
But doing a search on the web finds that this cut is best for pot roasting, as if you don't cook it in a little liquid, it will become tough and stringy. So should I foil with some liquid and some aromatics?
Any advice will be well appreciated.
Tim
