Honestly I'm not used to dealing with meat this big, and I've always done my other ones at 215. They usually take 10-15 hours, which is perfect for putting them on the night before and then taking off the next morning (got to love a gas burner that holds it's temps). I've never really had the need to do one at a higher temp, and I wasn't sure how it would work, but next time I think that's what I'm going to do.
Since I had to go meet some friends last night, I ended up pulling it at 170 (26 hours total time), wrapping it and sticking it in the oven which I had heated to 225 and cut it off, then just left it there. I came home 4 hours latter and it was still at 150. I didn't feel like fooling with it last night so I just stuck it in the fridge.
Just sliced it, and it's like butter. The grain changed direction so many times, that it was almost impossible to keep cutting against it, but I don't think it matters, it's melting in my mouth cold, so I figure once I bring it back to temp it will fall apart before getting it from the plate to your mouth.
I'll get some Qview up tonight, or tomorrow, I've got to go get the rest of the stuff ready to go, but didn't want to leave everyone hanging, so
I wanted to post an update.
Since I had to go meet some friends last night, I ended up pulling it at 170 (26 hours total time), wrapping it and sticking it in the oven which I had heated to 225 and cut it off, then just left it there. I came home 4 hours latter and it was still at 150. I didn't feel like fooling with it last night so I just stuck it in the fridge.
Just sliced it, and it's like butter. The grain changed direction so many times, that it was almost impossible to keep cutting against it, but I don't think it matters, it's melting in my mouth cold, so I figure once I bring it back to temp it will fall apart before getting it from the plate to your mouth.
I'll get some Qview up tonight, or tomorrow, I've got to go get the rest of the stuff ready to go, but didn't want to leave everyone hanging, so
I wanted to post an update.