For once, knowledge is making me poor!
- Mar 7, 2007
I found an inexpensive Sous Vide cooker on Amazon and I am amazed at what it does. A perfect cut of meat is cooked to the exact same temp all the way through as opposed to grilling where the center is rare and the outside 1/8" is seared. You will want to sear it after the sous vide but for 30 seconds per side just for grill marks and thats eared flavor. After some experimentation with lesser cuts of meat, you can really make them into a good steak. I hunt and I eat a lot of venison, the sous vide does wonders with the back straps.I haven't. I've been eyeing them for a while though. Usually they become stew/chili or carne asada.
My 20 yr old step-son is a volunteer firefighter and on Tuesdays for training, each of them rotates and brings dinner. He asked that I smoke a couple pork butts. Turned out great.
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Wrapped them at 165 and let them come up to 205, in pink butcher paper.
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Pulled them both at 205 and rested for an hour in the cooler. Still hot as shit, when I went to shred.
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I'm thinking they'll be happy. I sure was when I tasted while I pulled/shredded. It's the only way to cook!
I'm back at it today. I've totally cleaned out the GMG, and have it ready to rock. It's a smaller brisket flat, since there'll be too much food at the party. View attachment 38806
I've got it seasoned with Smokehouse maple and it smells wonderful. I'll post after pics, to let ya know how it turned out.
Thanks for looking. Feel free to comment, especially on the amount of fat removed. I'm never quite sure how much to leave on.
Those flats cook fast and tend to dry out Floyd. I'd watch it pretty closely. I typically put some water in my smoker, as it helps even out the heat and keeps moisture in the meat. I usually pull my briskets and wrap them in pink butcher paper, which also helps moisture retention. Good luck, I'm anxious to see how it turns out.
Buddy has one of those thermal covers, they work so well.I have a bowl full of apple juice and Worcestershire sauce in with the meat. I've been brushing it every so often. I'll pull it at 160ish, wrap in pink, and then back til 190 - 195 degrees. It is cooking a bit quick, which is what I planned for. it's a small one and not very thick. I've gotten a new digital thermometer and it's tracking well.
I think what I did the last time was, due to laziness, I didn't clean out the firebox and it got a bit full. It was spiking, and that may have caused my uneven cooking last time. So far so good.
I've also added a thermal cover to the grill. It's really helping to keep the temp where it needs to be. GMG sells them nd they are worth the $70ish bucks.
I'll let ya know. Thanks for the input.
*****Update: I'm at 145 degrees after two hours of smoking. Everything seems to be running like it should. Fingers crossed.***
Did you keep track of your cook times?Ok fellas, this is the end result. I ain't sure how the grill masters do it, but I had a party full of folks that said this was pretty good. I enjoyed it, so I guess it's one of those things. It wasn't dry, pretty tender and had good flavor. Thanks for looking.