Well that was pretty easy.
I soaked it, sous vided it, then rubbed and smoked it. All in all it took a week, but it was not labor intensive, not even a little bit.
During the process I kept thinking that it wasn't going to be tender; after sous videing, the roasts were pretty solid, and even more so the next morning. But as the internal temp got to the 165-170 range, they got all nice and spongy.
I will say, I like it a bit smokier. This is ridiculously moist and tender, though.
I soaked it, sous vided it, then rubbed and smoked it. All in all it took a week, but it was not labor intensive, not even a little bit.
During the process I kept thinking that it wasn't going to be tender; after sous videing, the roasts were pretty solid, and even more so the next morning. But as the internal temp got to the 165-170 range, they got all nice and spongy.
I will say, I like it a bit smokier. This is ridiculously moist and tender, though.
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