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?
Can you tell me more? I did ribs over a 9"x13" drip tray half full of water, and then left the water as is without draining and filling, adjusted temps and started the brisket. Do you mean I should have switched to fresh water?
Or are you talking about the porcelain throne? (I was reading, for Pete's sake)
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