I let brine overnight a 450 g piece of point cut beef breast. Then I dry rubbed it with spices and put in my small crock pot with 150 ml of Guinness, a couple of carrots and baby potatoes on LOW for some hours.
I stuck a probe thermometer in the meat and set an alarm at 65 °C (having in mind the target temperature of 72 °C and thinking of carryover cooking).
It must be said that the meat was not submerged in liquid as the vegetables were on the bottom.
But I didn't hear the alarm and the temperature went beyond 72 °C. After about 8 hours, the meat was shortly broiled and, after some rest, sliced.
Tough as a rock.
Now I'm not very sure I know how the graph tenderness vs temperature goes for this kind of meat.
Hence some questions:
How would have my meat been if I took it out when the alarm sounded?
If I wanted a roast, did I "miss my train" by not hearing the alarm and what I have now is an overcooked roast?
Is it now an undercooked braise so a way to rescue it is to let it cook again partially submerged in liquid? (still got some gravy that could be watered up)
Which internal temperature should I aim for? I was thinking to use the crock pot again since my stove burners are too aggressive, and it sounds like it's going to be some more hours on LOW.