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I can't figure this bitch out. Boneless just under 4lbs, been cooking for 11 hours at 225-250 and still 180. I pulled it and I will see what the result is. I need a fancy instant read digital thermometer.
Could be delicious, could be dry and terrible. I give up at this point. It needs to rest another 30 min and I will try to shred it as I need to get my ass to bed.
View attachment 53671
So it experienced a stall?
Did you wrap it in butchers paper or aluminum foil Ala "Texas Church"?
What about usinf Sous Vide to finish the cook?
I hear what you are saying with the bark. I know with the foil they say use fluid to help. That would have an effect on that harder bark.
I am a beginner and have had mix luck with getting past the stall. Just looking to see what people do to get past the stall.
I can't figure this bitch out. Boneless just under 4lbs, been cooking for 11 hours at 225-250 and still 180. I pulled it and I will see what the result is. I need a fancy instant read digital thermometer.
Could be delicious, could be dry and terrible. I give up at this point. It needs to rest another 30 min and I will try to shred it as I need to get my ass to bed.
View attachment 53671
. Holy shit I didn't know they had a meat grinder attachment.I ground up around 13 lbs. of the brisket/chuck combo. Going to grill some burgers for dinner. So far, I noticed this ground beef doesn't have the juices that Sam's ground beef does. I wonder if they add water to theirs?
Texture is awesome. I need to buy a burger press so I can press out the burgers before freezing them. Amazon sells the little squares of waxed paper that go in between the burgers, too.
Here's the 2nd grind in progress. I used the large hole attachment for the first grind and the smaller hole attachment for the 2nd grind.
Sorry about the pic. Amy held the phone upright rather than turning it sideways.