we essentially are just drying them out and then you need to dowse them with a bunch of like barbecue sauce or liquid instead this is a cut that's much better to say roast to NUMBER_TOKEN and then slice it into chunks or thinly slice it for sandwiches now if you are looking to get some more guidance on specific cuts to use for brazing let me thank today's sponsor porter road so i did a whole video on every cut of beef with james where we talked about characteristics and uses for each cut such as the ones from the shoulder versus the hind quarter now if you check out their website to order some goodies this holiday season they're literally going to tell you what the best cooking methods are for each cut so for example the chuck roast is from the shoulder so low and slow is going to be the name of the game here to let that connective tissue break down whereas something like the top roast which is from the hindquarter of the cow it does have connective tissue but it's going to be much much leaner so this is something we want to roast to say NUMBER_TOKEN or NUMBER_TOKEN and then use our knife to slice that into pieces for eating such as a roast beef so porter road has a ton of variety in their cuts the pork neck is another very interesting brazing piece and if you want to use the link below porter road is offering NUMBER_TOKEN off your first order um would be a pretty sick early christmas present at least if you ask me but with that being said mistake number two is not brazing for long enough so even if you have chosen an optimal cut for brazing you popped it in your dutch oven or your crock pot you come back several hours later and you're ready for dinner you pull it out and that meat is not tender what's going on here well it's simple the collagen hasn't fully turned into gelatin again like i mentioned collagen breaks down starting at NUMBER_TOKEN degrees fahrenheit all the way up to NUMBER_TOKEN degrees fahrenheit but it needs to spend enough time at these temperatures to fully transform so this kind of chuck roast i pulled out after two hours of brazing it's not even close to shreddable even though the temperature is at the high end of that melting range but it hasn't spent enough time at those temperatures for the collagen to fully turn into that gelatin now this is literally the same chuck roast just several hours later completely shreddable super moist and mouthwateringly good and this is where you're going to have to go based on the touch and feel of your meat rather than just a time or a temperature you know i can give you a range or say hey this may take around four hours but you may get back after four hours and be like ah it still needs some more time and in that case you just gotta set your doubt aside let it go for another hour or two now this mistake is very closely tied with the next one which is trying to braise and eat on the same day so this is a mistake that i still make from time to time but let me paint a quick picture for you so imagine you were bracing something for family or friends at a dinner party to start at NUMBER_TOKEN p.m the beginning of the day you're like i got plenty of time then you get busy with something and you end up starting the brace chuck roast around NUMBER_TOKEN p.m still should be plenty of time no problem then NUMBER_TOKENpm rolls around
START_SPONSOR_TOKEN now if you are looking to get some more guidance on specific cuts to use for brazing let me thank today's sponsor porter road so i did a whole video on every cut of beef with james where we talked about characteristics and uses for each cut such as the ones from the shoulder versus the hind quarter now if you check out their website to order some goodies this holiday season they're literally going to tell you what the best cooking methods are for each cut so for example the chuck roast is from the shoulder so low and slow is going to be the name of the game here to let that connective tissue break down whereas something like the top roast which is from the hindquarter of the cow it does have connective tissue but it's going to be much much leaner so this is something we want to roast to say NUMBER_TOKEN or NUMBER_TOKEN and then use our knife to slice that into pieces for eating such as a roast beef so porter road has a ton of variety in their cuts the pork neck is another very interesting brazing piece and if you want to use the link below porter road is offering NUMBER_TOKEN off your first order um would be a pretty sick early christmas present at least if you ask me but with that being said END_SPONSOR_TOKEN