I have a 4 lb roast that was in the tub at 135° for 48 hours. Got the ice bath then fridge overnight. Right now it's in the Weber with SnS at 225°. What should I be looking for in final temp? Im looking for either slice or pull. Doesn't matter. It's going on banh mì sandwiches.
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Personally (and others may differ), I'd bring it back up to 135, 140 tops, and pray for some good bark at that point. If it doesn't happen, there's always "pull it at 135 and sear it". -
Thanks, Ed. I was at 145° in less than 2 hours. No bark. Heated up the sear side and got it good crusty. I'm still a little worried about the juiciness. We'll see how it goes when I cut it.Comment
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Thanks, guys. I knew I was fighting an uphill battle from the start because the roast had been frozen and there was a good amount of liquid in the bag when it thawed. And there was some awesome gelatinous purge when I took it out of the fridge.
I was hoping to get some bark, that's why I went as high as I did. Thanks to Ed's first comment I decided to stop and just crust it up on the GGs.
The flavor, texture and smoke were awesome even if it was a bit on the dry side. The mayo and pickled carrot and daikon helped juice up the sandwich.
Over all , it wasn't a perfect cook but the sandwich was still delicious!Attached FilesComment
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Nice lookin' Bahn Mi broComment
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Looks amazing!Comment
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Looks good to me.Comment
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Good looking sandwich!Comment
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One of my most favorite meals. Looks great!Comment
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