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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SV then smoke chuck
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Club Member
- Jan 2016
- 134
- Gibsonia, PA (suburban Pittsburgh)
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Lang Riley
Suburban Pittsburgh, PA
22.5" Copper Weber Original Kettle Premium (2016)
Slow n Sear
Grill Grates
Drip n Griddle
Camp Chef 24" Smoke Vault.
Cheap Blue Ember 3 burner gas grill.
ET-732
Thermopen
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.
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-
Club Member
- Jan 2016
- 134
- Gibsonia, PA (suburban Pittsburgh)
-
Lang Riley
Suburban Pittsburgh, PA
22.5" Copper Weber Original Kettle Premium (2016)
Slow n Sear
Grill Grates
Drip n Griddle
Camp Chef 24" Smoke Vault.
Cheap Blue Ember 3 burner gas grill.
ET-732
Thermopen
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!
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