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.
Just opened to wrap after about 11 hours. Looking good so far. Obviously I havent tasted it yet but the color blows away anything I’ve taken off my kettle/SnS. (Ok I snuck a taste of the bark)
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.)
Thanks guys. I put it in at 12. 7 hours in the point is holding around 170 and the flat at 150. Timing Looks good, I’ll wrap when the flat gets closer to 160+.
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.
Leave a comment: