Dry brined over night and then rubbed this morning with a variation on meatheads big bad beef. Currently in the smoke vault around 250. Planning on wrapping with paper when it stalls and has a decent bark. When its probe tender i will faux cambro it till the wife and kid get home. Going to shred it and cook up some peppers and onions to go with.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Lookin Good, brother!
More bark than I woulda expected @ 145°...mebbe wrap a bit later is worth a try?
I dunno, I don't have a cooker like yers...
Did ya use th water pan? Might try futzin round, a bit, there...if set bark @ 145° is yer plan...
FWIW, meat in my smoke vault tends to stall at a bit lower temp than I hear about for others. Often in the 145-155 F range. I always use the water pan. I usually get good bark, though.
yeah, im probably just being impatient on the bark. I only recently got this as a dedicated smoker and everything seems to take longer than my trusty kettle.
Thinking of using this insulated bag from SRF as the cambro. Had to toss my coleman when i looked at it last week. Must have not cleaned it properly last year because it was gross. Never done this before but i figure the principle is the same.
I've utilized insulated bags to transport food from place to place; never tried to see how very long they hold temps as a faux cambro...
I'm interested in yer findins...
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