Started cooking a chuck and a lamb shoulder at 4am today. 11 hours later and both are hanging tight in the stall around 160. I just wrapped them with butcher paper an hour ago and they're slowly climbing. Planning to just stick through it and wait until they get up in the 190s to take a look. Having folks over soon, hope they pick up the pace!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Depends on time. I'd like to get them to 200-205 but I may pull early and slice. Going to rest in the cambro at least an hour no matter what. I'm a little nervous they're drying out taking so long but we'll see!
Looks awesome! Congrats! Appears that they survived the long cook without getting dry. I want a slice of that lamb for breakfast!!! What temp were you cooking at?
What temp were you cooking at?
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