SpanishCastleAle
Well-Known Member
Special occasion at work and we're making shredded beef tacos/burritos. Dude at work says he can make fork-tender shredded beef from tritip by charring on a grill for ~15-20 min and then wrapping in foil and placing in a cooler surrounded by towels for 45 min. Seems too short of a time to get fork tender to me but I've never done it. We've already bought the tritip so no turning back now.
Anybody experienced with this method? I'm curious as to what the internal temp of the roasts should be before putting in the cooler and how long in the cooler? Seems there needs to be enough residual heat to finish the job but not so much as to overcook. Seems too much/too hot and it won't be tender or juicy and not enough heat won't be enough to break it down to fork tenderness. The meat needs to spend time in the 140*-150* F for some time in order to break it down properly, is that correct?
Nobody likes a tough, dry taco. Any help appreciated.
Anybody experienced with this method? I'm curious as to what the internal temp of the roasts should be before putting in the cooler and how long in the cooler? Seems there needs to be enough residual heat to finish the job but not so much as to overcook. Seems too much/too hot and it won't be tender or juicy and not enough heat won't be enough to break it down to fork tenderness. The meat needs to spend time in the 140*-150* F for some time in order to break it down properly, is that correct?
Nobody likes a tough, dry taco. Any help appreciated.