I bought two eleven pounders thinking I would cook these like I do my Shoulder clods. 225 degrees until an internal of 190 for slicing and chopped. Now after research most everyone is cooking it to an internal of 130-140 and slicing meadium rare.
Question-will my method dry this roast out too much? I am really going for a sliced beef sandwich. And have used this on the shoulder clod with great success. Thanks!
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