I haven't been able to post or do much cooking lately as we prepare for a cross-country move. But I managed to put a chucky on my kettle with S'nS and PartyQ. I ran at about 250° to an IT of about 180°. Then I wrapped in foil and took it to 205°. It was probe tender, so I held in a warming drawer for about 2 hours.
So here's the interesting part - look at the smoke ring. I dry brined about 3 days ahead of time and used Jarod's Trifecta 2.0 rub. I haven't seen this before. Maybe there was a pocket in the meat?
Another possibility - that slice was close enough to the end to get some myoglobin fixing from the end, making this shape when I sliced.
It was quite good, so no complaints, just interesting.
So here's the interesting part - look at the smoke ring. I dry brined about 3 days ahead of time and used Jarod's Trifecta 2.0 rub. I haven't seen this before. Maybe there was a pocket in the meat?
Another possibility - that slice was close enough to the end to get some myoglobin fixing from the end, making this shape when I sliced.
It was quite good, so no complaints, just interesting.
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