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The original was posted on /r/askculinary by /u/pallen123 on 2023-09-13 06:55:52.

I’ve tried many years in a row to cook it at 250 for 8-10 hours in marinade and it’s always tough as leather at the end so I end up cooking it at 400-425 for another two hours to soften it.

Why isn’t slow and low yielding soft meat?