Doublebull
Active member
- Messages
- 27
- Location
- Tyler TX
I am tired of cooking select and having the flat come out dry as dust every other time. (Prime and choice are hard to come by here...and select ain't exactly cheap these days)
What is a sure fie method of avoiding this issue? Separating and cooking separately as the two different muscles that they are? Select is a crap shoot with marbling anyway but there has to be a way to mitigate this to where the flat is edible. Yesterday I started probing flat at 180 all the way to 203 and at no time was it"like butta" and when cut after a hour and a half rest it was devoid of any moisture.
What is a sure fie method of avoiding this issue? Separating and cooking separately as the two different muscles that they are? Select is a crap shoot with marbling anyway but there has to be a way to mitigate this to where the flat is edible. Yesterday I started probing flat at 180 all the way to 203 and at no time was it"like butta" and when cut after a hour and a half rest it was devoid of any moisture.