1/21/15
Eye of round, sliced in half. Pops brine with 0.5c salt. 21d infrequent turning. Double ziplock.
Meat smells. Ugly gray areas where meat was tallest during storage. Fry test is a little salty and tastes nasty. Water soak 2h. Used coffee grinder and small batches to coarsely grind pepper and coriander. Added some garlic/onion powder. Rubbed well and frig 14h.
t=0. 230F with hickory bare chunks. Water pan 1" from top. No juice collector. 38IT
2.5h: add more wood. 135 IT.
4.5h: add more wood. Stall at 140 IT.
5h: flare up to 256F. Still stalled. Water pan half empty. Refilled water pan. Panicked and increased PID 250F.
7h: getting out of stall
7.5h: 153 IT. Lowered to 230F
8h45: temp probe 156-158, pulled. Rested, rechecked 160. Pyrex lidded, frig overnight
Sliced equally well with cleaver or chefs knife. Tastes amazingly great. Tender, but not melt in your mouth tender. Wifey loved it. We had it on toasted bread with mayo.
Eye of round, sliced in half. Pops brine with 0.5c salt. 21d infrequent turning. Double ziplock.
t=0. 230F with hickory bare chunks. Water pan 1" from top. No juice collector. 38IT
2.5h: add more wood. 135 IT.
4.5h: add more wood. Stall at 140 IT.
5h: flare up to 256F. Still stalled. Water pan half empty. Refilled water pan. Panicked and increased PID 250F.
7h: getting out of stall
7.5h: 153 IT. Lowered to 230F
8h45: temp probe 156-158, pulled. Rested, rechecked 160. Pyrex lidded, frig overnight
Sliced equally well with cleaver or chefs knife. Tastes amazingly great. Tender, but not melt in your mouth tender. Wifey loved it. We had it on toasted bread with mayo.
