Overcooked question

Discussion in 'Pork' started by smell smoke, May 24, 2015.

  1. Smoked some pork steaks (had a boston butt cut to 3\4" steaks). Put in a brine for 4 hours, applied my bbq rub then smoked at 250. I screwed up and didn't check on them until they had already reached 20 degrees above desired temp. They were a tad dry. Brine saved them.
    But here's my question, do you think if I would've wrapped them and continued to cook them it would've helped?

    Smell Smoke
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hmm...hadn't really thought about it yet. Even with the additional fat and connective tissues of the shoulder, steaks cook quick enough that they don't melt away as much collagen, which helps in lubricating the muscle fibers for a more tender chew. Theoretically, overcooked is overcooked. No matter how you slice it or treat it after cooking you will have mealy/grainy fibers and a drier chew and texture...this is especially true of lean meats. However, with a slow reheating and enough remaining available fat (or added fats) it may come around to a more tender chew. Don't fret, though...you can add the cubed-up meat to green chili or other dishes and actually turn it into a nice treat. Just don't think of it as leftovers...think of it as the base for a new dish. And, nothing beats a smoked meat tossed into an otherwise traditional dish. Just let your imagination run wild, look in your pantry and see what you can toss together...you'll be amazed amazed at the things you can come up with to salvage less desirable cooking results.

  3. Great points. I ended up cutting into cubes mixed up some BBQ sauce & apple cider vinegar and mixed it up then foiled. Left the fatty pieces mixed in, made a great appetizer while waiting on the brisket.

    Smell Smoke
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Probably the best scenario...

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