Off a home grown calf that dressed 650 pounds. I have plenty to feed that don't want to see any pink on the meat, so 155 minimum it is. Give me time to get plenty bark....so all is not lost.
I sprinkled a good helping of table salt on it Thursday afternoon. Last night (Friday) I applied a little olive oil and plenty BBBR, tied her up, and installed my hooks.
Both my meat probes read meat temp instantly, then gave the dreaded "LLL." I left the second one connected, and it apparently started operating later.
0943- Meat "hanging" and on the grate, it is shaped like a butt so I used the hooks to keep it more vertical, but used the grate also since I was on lunch break and would not be back for another 4 hours. Used one rebar, and magnets to cover the other holes just enough to maintain a 250+ temp. Instructed wife to removed magnets a little at a time if temp dropped to 250.
1400- arrived home, magnets were off, wife said she just removed them. Took the roast off the rebar and laid on grate to bark up better
1445- pit temp up to 290, covered one hole completely and 90% of the other to bring it down a little. Meat temp- 147 and getting some nice color
I sprinkled a good helping of table salt on it Thursday afternoon. Last night (Friday) I applied a little olive oil and plenty BBBR, tied her up, and installed my hooks.
Both my meat probes read meat temp instantly, then gave the dreaded "LLL." I left the second one connected, and it apparently started operating later.
0943- Meat "hanging" and on the grate, it is shaped like a butt so I used the hooks to keep it more vertical, but used the grate also since I was on lunch break and would not be back for another 4 hours. Used one rebar, and magnets to cover the other holes just enough to maintain a 250+ temp. Instructed wife to removed magnets a little at a time if temp dropped to 250.
1400- arrived home, magnets were off, wife said she just removed them. Took the roast off the rebar and laid on grate to bark up better
1445- pit temp up to 290, covered one hole completely and 90% of the other to bring it down a little. Meat temp- 147 and getting some nice color
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