Hey folks, I'm on a mission to perfect my pigsket approach and hoping today is the day. Last time, it was very good, but just a touch dry. When I went through the various notes and data, I think I know what happened, visible on this temperature plot:
You can see that the cut had a good long stall, and in the area indicated by the arrow, you can see where the stall ended and the internal temp started to climb again. The next sharp trough and black dot on the diagram is where I put the piece in a foil boat. My hypothesis is that had I boated it around the time of the previous black dot, still in the stall, that I'd have captured more juices and retained overall moisture better. So I'll be watching like a hawk to hopefully find the right time to boat that puppy. Basically once the bark looks good enough, in it will go.
Here's what the last one looked like on the plate. You can see that sort of "crumbly" texture toward the left edge, often goes along with a touch of dryness in cuts like this.
Today's piece is about 2.2lb/1kg, dry brined it overnight as usual and hit it with Jenni In A Bottle rub an hour or so before going on. Got the SnS kettle stable at about 235F/115C, using B&B charcoal and a couple of hickory chunks.
It's a gorgeous day here in northern Virginia, as good as it gets for late July with almost unnoticeable humidity and temps not to exceed about 85F/30C. Great day to cook outside! Will be posting updates to document the experiment
You can see that the cut had a good long stall, and in the area indicated by the arrow, you can see where the stall ended and the internal temp started to climb again. The next sharp trough and black dot on the diagram is where I put the piece in a foil boat. My hypothesis is that had I boated it around the time of the previous black dot, still in the stall, that I'd have captured more juices and retained overall moisture better. So I'll be watching like a hawk to hopefully find the right time to boat that puppy. Basically once the bark looks good enough, in it will go.
Here's what the last one looked like on the plate. You can see that sort of "crumbly" texture toward the left edge, often goes along with a touch of dryness in cuts like this.
Today's piece is about 2.2lb/1kg, dry brined it overnight as usual and hit it with Jenni In A Bottle rub an hour or so before going on. Got the SnS kettle stable at about 235F/115C, using B&B charcoal and a couple of hickory chunks.
It's a gorgeous day here in northern Virginia, as good as it gets for late July with almost unnoticeable humidity and temps not to exceed about 85F/30C. Great day to cook outside! Will be posting updates to document the experiment
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