Last week we cooked half of a prime rib (choice) for about 7 hours with our Joule at 130 then put it in a 425 oven until the internal temp of the meat came up to 135. The meat was much tougher then expected.
We are planning on doing the 2nd half of that roast for Super Bowl Sunday. I'm wondering if we cook it for a longer time and/or different temp will help tenderize the meat? We did the Smokeless Smoked Brisket recipe last month and that came out perfect! Could a rib roast be switched up instead of brisket using a variation of that recipe?
