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Old 07-19-2007, 03:15 PM   #11
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Garry, that looks delicious! I'd guess they would have fallen apart if you cooked the a little longer. They are hefty chunks of meat and would take some time to reach the right internal temp to fall apart.

If you have an instant read thermometer, cook until you reach an internal temperature of over 200 F in the meat. I usually shoot ofr 205 - 210 F. Guaranteed to fall apart.
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Old 07-19-2007, 05:28 PM   #12
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When does it go dry?

Andy,

When will a roast start drying out? Or does it just keep getting tender?

Thanks,
T
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Old 07-19-2007, 05:43 PM   #13
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Pot roasts start out as tough meat. That's why you make them into pot roasts, to tenderize them.

You cook the roast to an internal temperature of over 200 F to break down the connective tissues that make it tough. The first step is that the meat is sliceable and tender as Garry's was in the above posts. Cook it a little longer and the connective tissues break down further and you have a Fall Apart Roast. In BBQ, this is how you get pulled pork.
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