Chuck on the day off

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Green Hornet

Head Chef
Joined
Jan 20, 2006
Messages
1,811
Location
Port st. Lucie, Florida
Found a nice 5lber at the grocery store. I cooked it on Tuesday, I have not been able to log into Allyoucanupload, so I had to wait and do it today. It rained a bit the night before and it was really humid today so I had a bitch of a time keeping the fire going.
img_148727_0_ef03b33f28cb88babf2d462eae258712.jpg
img_148727_1_3dcd2834ec60690a781c47c70d9a44b3.jpg
img_148727_2_aa48732dd230410b1968ed2daa3ad1b4.jpg
img_148727_3_11477726bb794949a2a33048ed8522b7.jpg
 
Took about 8 hours @ about 225* I took it off at 170* internal. The family likes it sliced so I did not go up to pulling temps. It seems to be long enough to get rid of most of the fat that way and tastes good too.
 
Looks real good. :D I tried one this past weekend. Left it on to pulling temps without wrapping and it developed too thick a bark :( - Will wrap at 170* next time.
 

Latest posts

Back
Top Bottom