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Looking good mate! Are you going to foil or pan it? How are your temps?
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going to be a good hunk o beef!!Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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Yea got a pan under it with beef stock shiitake shrooms anchovies and onions in th, gonn throw it in that at 165 and foil it... That's plans , whatcha think?Originally posted by Fishawn View Postsigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of breadComment
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Temps about 225, was up to 250 at one stagesigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of breadComment
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Perfect! Whats your pit temp?sigpicComment
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225fsigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of breadComment
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250 ain't gonna hurt that hunk. Better barq... :{)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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IMO, you are "Golden"
(which means perfect+- here in the states 
) Butt, I think you got that one 
Right on Dale, gonna be good! ....... Got any planned liquids for the foil?
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Recon I should bump it back up a bit then?sigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of breadComment
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Was going to pan it in that "umami" stock and the rest of the left over injection liquid, big project for me less than 6 months ago I was paranoid at doing a 3 pound one lol.
Same stock liquid I've used a few times now and after I slice it I add the slices back to the defatted stock and it keeps it moist as in the fridge, also ends up pre sausey when Roy want a sandwitchsigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of breadComment
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Personally, I would not, if you have the time to ride it oot @ 225*, I would do it.... Just me.... See no reason why to bump it..... Just me though..... Low -n- Slow mate..... I've cooked em at higher temps with a quicker finish, butt IMO, the Low -n-Slow has been the best for Chucks -n- Butts. If you are worried aboot drying oot, maybe a spritz? with something that will keep it moist/coated?Originally posted by dales133 View Post
250* if you are feeling antsy & need to do something 
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No...just saying it don't much matter at this point... spikes ain't an issue- is all I meant.Originally posted by dales133 View PostIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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It's droped to 217 and the meat seems to have stalled at 145, I'd imagine that's pretty normal for a chunk that sizesigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of breadComment
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Yeah it happens. Go to bed. Wake up and it'll be 15 degrees higher.Originally posted by dales133 View Post
Oh wait it's only like noon there right? tomorrow of course.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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How much longer do you recon ditch, at a guesssigpic
Mary had a little lamb her father shot it dead, now it goes to school with her between two lumps of breadComment
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