Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If you faux cambro it there's the high possibility it will overcook. I suggest searing it at the end, but obviously try to time it so that it can be eaten right after searing so you don't risk having to hold it and overcook it!
I think a lot depends on how you like the beef for your sandwiches. If you know that you are going to use the faux cambro and like your meat rare to medium rare I would follow MH's recipe and reverse sear but pull the meat at a lower temp than called for. This would allow for any later rise in temp as suggested by Huskee. After all, you can always heat the meat up but you can't uncook it. Personally I like my pitt beef done medium and really don't worry about a possible rising temp in the cambro. I think you are really going to like your pitt beef sammies.
If you faux cambro it there's the high possibility it will overcook. I suggest searing it at the end, but obviously try to time it so that it can be eaten right after searing so you don't risk having to hold it and overcook it!
Therein lies the problem.... The recipe says that a five pound piece of meat will take "4-6 hours" to get to temperature. That's a two hour window and that's what prompted my question.
Ahhh, the problems of a BBQ cook. I guess I could have worse problems.
Last edited by andy.wpg; November 3, 2016, 03:58 PM.
I think a lot depends on how you like the beef for your sandwiches. If you know that you are going to use the faux cambro and like your meat rare to medium rare I would follow MH's recipe and reverse sear but pull the meat at a lower temp than called for. This would allow for any later rise in temp as suggested by Huskee. After all, you can always heat the meat up but you can't uncook it. Personally I like my pitt beef done medium and really don't worry about a possible rising temp in the cambro. I think you are really going to like your pitt beef sammies.
I would be shooting for medium as well, so I guess the cambro will be ok, followed by the sear before serving.
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