Okay, I’ll give this one a “B”. There’s a couple of things I’ll tweak next go around but it was still tasty.
3.3# bone in chuckie from the deep freeze. SPOGed last night and into the fridge. Mirepoix(onion, carrots and celery) along with some fresh herbs into a pan on the rack below. My first tweak would be more salt.
Four hours on hickory at 225 to an IT was 140. Foiled with a dose of beef stock and back in until an IT of 200.
Second set of tweaks; I should have bumped the temp after foiling. I wanted to go to an IT of 205-210 but I ran out of time. I bumped the temp to 250 and then 275 after a couple of hours but had I increased to 250 after foiling, I think I would have been okay. It was getting late and we were hungry so I only went to 200 and only had a 20 minute rest.
It ended up being chopped instead of pulled but that’s okay. The flavor was very good. Served on challah buns with cheese and au jus on the side with some grilled asparagus to make me feel better about myself. Honestly, the best part of the whole thing was the au jus. Took the flavor of that sandwich to the next level.
Thanks for looking!
3.3# bone in chuckie from the deep freeze. SPOGed last night and into the fridge. Mirepoix(onion, carrots and celery) along with some fresh herbs into a pan on the rack below. My first tweak would be more salt.
Four hours on hickory at 225 to an IT was 140. Foiled with a dose of beef stock and back in until an IT of 200.
Second set of tweaks; I should have bumped the temp after foiling. I wanted to go to an IT of 205-210 but I ran out of time. I bumped the temp to 250 and then 275 after a couple of hours but had I increased to 250 after foiling, I think I would have been okay. It was getting late and we were hungry so I only went to 200 and only had a 20 minute rest.
It ended up being chopped instead of pulled but that’s okay. The flavor was very good. Served on challah buns with cheese and au jus on the side with some grilled asparagus to make me feel better about myself. Honestly, the best part of the whole thing was the au jus. Took the flavor of that sandwich to the next level.
Thanks for looking!