First time separating a full packer, id like to try meathead’s burnt ends recipe. I’m planning to serve at 6pm tomorrow, just before the Super Bowl on the east coast.
Do do you all think I should start it at midnight like I usually would for the packer? Or maybe 5-6am?
Wound up starting 5am. About noon now and I just wrapped with butcher paper since they started to stall a couple hrs ago...it’ll be close but I’ll bump up the temp to 250-275 if I need to
Oh yeah nothing wrong with going as high as 260-275, particularly near the end of a cook. If anything that's sort of where I usually shoot for. 225 is all well and good but IMO just makes stuff take longer without adding any noticeable benefits.
Came out great. Held the point for about 3 hours then set up the burnt ends for an hour. The flat held for 2 hrs. One of my best, and I like the control of each muscle when they’re separated
both on at 5am
both wrapped at 12pm (7 hrs in)
point hit 205 at 2pm to hold (9 hrs)
flat hit 203 at 4pm to hold (11 hrs)
made the burnt ends from 5-6
sliced the flat at 6:30
fell asleep on the couch watching football
That butchering looks great. When I try to separate them it ends up looking like Edward Scissor hands was assisting Freddy Krueger shuffle a deck of cards.
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