Got a 7lb'er I trimmed up last night and sprinkled with salt. I took a good amount of fat and silverskin off the top, I wanted to expose the meat to the salt as much as possible.
I didn't tie it up, I forgot.
Threw it in the smoker today for about an hour and 45 mins, at 200°F, just to get some smokiness on it.
So now, it's into the water bath. 132°F for around 5 hours or so, then I'll sear it with the flamethrower before serving. Here it is all bagged up.
I'll try to post up some more later....
I didn't tie it up, I forgot.
Threw it in the smoker today for about an hour and 45 mins, at 200°F, just to get some smokiness on it.
So now, it's into the water bath. 132°F for around 5 hours or so, then I'll sear it with the flamethrower before serving. Here it is all bagged up.
I'll try to post up some more later....
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