OK - I admit this is speculative. I trimmed down to ~ 10 lbs. of small full packer this weekend, and after the rub injected at least a cup of beef broth. I sat in the stall for maybe 5-6 hours of a 13.5 hour cook, generally 220 - 235 F. It came off early IT-wise at 195F because the pen was just sliding in, everywhere.
What's the PIT opinions on injecting affecting cook time, and if it is worth it?
What's the PIT opinions on injecting affecting cook time, and if it is worth it?
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