I picked one up because I remember my mom making these when I was a kid. What’s the internal temperature I should be shooting for? I remember them being “stringy” more than sliceable, so I’m thinking it should be way up there and not lower temps like one would do a tritip or rib roast at…

Recipes seem to say 3-4 hours at 325 should be close, but I’d prefer to probe it and be sure.

I’d start with an IT if 135. Puts it in the medium range, allows the connectives to break down more

I don’t think that’s right for a tough cut like something from the shoulder. My gut tells me it should be in brisket/pulled pork range. 200+.

Using the recipe I found online, I think I’m headed in the right direction.

In any event, I’m committed now. We are at almost 3 hours of braising and around 188.

We have leftover enchiladas from lunch if the beef doesn’t work out.

Literally probe it. If the probe goes in like the meat is butter, it's done.

I agree with Trapper here on probing but if it's anything like a pork shoulder(butt) I take mine to 205* internal temp. Then a 1-2 hour wrapped rest and it should pull. All pieces of meat are different and if you're braising it might fall apart before you hit any specific temp.

I pulled it at 203 but jumped the gun a little. After a 30minute test in the braising juice it was still a bit dry. The gravy I made from the braising liquid saved the meal.

Post a pic if any is left, would like to see it for sure.