RonB .. the other day you asked "Are you worried about the netting sticking to the bark - it does have a tendency to stick..." I tend to leave the netting on the butts until 150* internals to keep everything tight and consistent through the smoke. Once It is firmed up enough to start building bark, I cut the net and start building bark through 195-203, depending on what the meat says. I find it is plenty of time to build up the outer shell if I am not wrapping with the butcher paper. This particular butt went 10 hours and the lid was off quite a bit while I was servicing the pork belly and then the rib eyes after. I let set overnight in my cooler wrapped in foil and towels and it was still warm the next morning when I pulled it out. As you can see the bark didn't suffer no ill in the process...
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Charter Member
- Nov 2014
- 3071
- Chico, CA
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California Custom Smokers Intensive Cooking Unit
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Fantastic photos! I use a cheese cloth for my Thanksgiving turkey. I keep it moist with a squirt bottle every hour. I cut it away in the last hour and open the vent up to get more heat. One time, in one small spot, I lost some skin on the bird. Otherwise, it has always worked well. I wouldn't do it on pork or beef but like you, when I have used netting on both. I have cut the netting away in the last hour. It looks like you left it on the whole time. Thanks for the photos and report. Your close up photo is fuzzydaddy quality. That is my gold standard for food photography and one I haven't come close to achieving.
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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