Welcome to The Pit. It looks like you are off to a great start. Ya might want to add pulled chuck roast to your list of things to cook. They cook like a butt, but normally have to go a bit higher in temp to reach probe tender. And you want to use a beef rub too.
I seriously just pulled out a 3 lb Chuck to do a low and slow on for Sunday. I am looking forward to it. I have made a few of them in the oven and in cast iron, but, this will be my first on my kettle. Agreed on these need a bit more then pork to get that gelatin feel, or so from my experience. I really only have that one pork butt to compare too though, from a pork stand point. Thank you. .
Rusty, he does not make one for a 26, I have asked. He is making a new one that is a bit longer I guess, and he is putting a hole to drop a 14 in it. I am so far very happy with the construction on this. His price also does include shipping. https://www.etsy.com/listing/6149454...61425_69268699
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
The beer came first, lol This is conveniently just a way to drink more of them, and, well, then I might as well try to make it taste good too, that is if I want to drink beer all day and call it making dinner. Always room for one more at the table.
Thank you, My very first thought when I thought low and slow, was, I can only manage a cook if I can measure a cook. I first bought a thermo pop in Feb, loved it, used it a few times on the cooker on some easy projects. but, when I decided on the pork shoulder, I quickly ordered a Thermo works smoke. already thinking I need an upgrade, I see this becoming addicting in "what could I" all pull off in a day if I can measure it.
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