- Apr 18, 2015
- 62
- 39
Hello Gang,
Got started on my first ever PP based on info gleaned from here. Since it is only HH6 and myself we are using a smaller 3.5lbs picked up at HEB. I am using Mesquite and Apple for this one to try the mix out.
I rinsed and patted it dry, then applied a liberal amount of rub. Using Salt Lick rub as it was something we both liked when visiting them in the past. Next trip to Coopers and I will pick up a tub of theirs. Wrapped and rested in fridge overnight.
Thanks to the suggestions here I am using a Maverick with remote and able to determine my MES reads about 25deg off. I will let it run for about three hours prior to inserting the meat probe to let it get past the danger zone.
Now for the Q-View. These are just two shots of the butt right after I dropped it in, more to follow. Plan on doing this one naked instead of using the crutch given the smaller size. Guesstimating about 3:30 this afternoon might be at the right IT and then wrap and set in cooler to rest for another hour.
Got started on my first ever PP based on info gleaned from here. Since it is only HH6 and myself we are using a smaller 3.5lbs picked up at HEB. I am using Mesquite and Apple for this one to try the mix out.
I rinsed and patted it dry, then applied a liberal amount of rub. Using Salt Lick rub as it was something we both liked when visiting them in the past. Next trip to Coopers and I will pick up a tub of theirs. Wrapped and rested in fridge overnight.
Thanks to the suggestions here I am using a Maverick with remote and able to determine my MES reads about 25deg off. I will let it run for about three hours prior to inserting the meat probe to let it get past the danger zone.
Now for the Q-View. These are just two shots of the butt right after I dropped it in, more to follow. Plan on doing this one naked instead of using the crutch given the smaller size. Guesstimating about 3:30 this afternoon might be at the right IT and then wrap and set in cooler to rest for another hour.
