As the title says I’m wondering when you guys would start the cook. 12lbs packer injected with 10oz of broth, cooking whole at 225 in Yoder pellet cooker. Planning to crutch with foil at 170 or so. Will hold wrapped in foil in a hotel pan inside a cambro. Need to be ready to slice at 5pm.
Announcement
Collapse
No announcement yet.
What time would you start?
Collapse
X
-
Moderator
- Nov 2014
- 13689
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I would let it ride a little while longer, to build up that bark. If you injected that much broth into the meat, you should not have to worry about drying it out. (Unless you are only wrapping to save time.)
- Likes 2
Comment
-
Club Member
- Aug 2017
- 192
- Long Island, NY
-
Weber Performer Deluxe w/ Slow 'N Sear Plus
Pit Barrel Cooker
Weber Genesis
Flameboss 300
Fireboard Extreme BBQ Edition
Thermoworks Thermapen
Thanks everyone for the advice, having never used this cooker before I was a little nervous about start time.
Spinaker , I was totally wrong about not needing the extra time.
This was a stubborn one and just sat and sat in the 190s. Finally pulled it off about 190 in the flat and 198 in the point to get an hour in the cambro before serving. It was delicious but the consistency was not my best.
The point was excellent and probe tender but the flat was a bit rubbery. I think it needed another couple of hours. I've never separated point and flat before as I like to serve using the Sorkin slice but I am starting to see the wisdom of those who do.
Bark was perfect and flavor was there. I'm totally sold on this pellet thing. The effort:result ratio makes so much sense.
- Likes 2
Comment
Announcement
Collapse
No announcement yet.
Comment