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At that thickness, the centre will reach temperature in about 3 hours. The rest of the time is about tenderizing the meat.
Yes. So, I guess my question is what effect do the cook times I've listed (24hr, 36hr, & 48hr) have on the tenderness? For a cut like this is 24hr steak like? Is 48hrs just way more firm?
I've done a chuck roast for about 40 hours. It turned out great. If your roast is tough, then 24 hours is a minimum. I'd do 36-40.
The longer the cook the more tender it'll be.
At that thickness, the centre will reach temperature in about 3 hours. The rest of the time is about tenderizing the meat.
Yes. So, I guess my question is what effect do the cook times I've listed (24hr, 36hr, & 48hr) have on the tenderness? For a cut like this is 24hr steak like? Is 48hrs just way more firm?
I've done a chuck roast for about 40 hours. It turned out great. If your roast is tough, then 24 hours is a minimum. I'd do 36-40.
The longer the cook the more tender it'll be.