Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I wrap butts! But only after the stall, I don't "crutch" to get through the stall. I do it because it makes the home stretch quicker and saves more au jus in the foil that I add back to my meat once pulled, and I faux cambro them anyway. Time saved is fuel saved is money saved. But is also foil spent. In the end it's just what you wanna do or not do.
I think it can be compared to driving down the road with your windows down or not. Is one better? If you like one way better then it's better!
Welcome & congrats on the successful cook. An 11 1/2 hour cook isn't that bad for a big hunk of meat. In preparation for Christmas holiday visitors I put 2 - 8# butts on my "customized COS" on a cold rainy day last week & it took 18 hours to reach perfection. A 6# lamb shoulder took 15 hours the next day. I thought it was gonna stay at 160 forever! I think I need a new unit with an insulated firebox. Cannot believe how much Kingsford I went through. It was worth it though for the pans of meat I've got ready for company.
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