- Nov 5, 2018
- 96
- 78
Haven't posted in a while, just been cooking the same old, same old.
Got ahold of the last packer in the market (don't have the will to endure a Costco trip these days...) yesterday.
Test #1: My own injection marinade. worcestershire sauce, soy sauce, water, and melted butter. Stained the meat something fierce lol. Rubbed it with SPOG on the outside.
Test #2: My flats are always too dry, so this time I cut the big loose piece of the point, and pinned it on top of the thin part of the flat. Want to see what, if any difference it makes.
Test #3: Smoking it on a baking sheet to capture and contain the juices.
I have three temp probes in it to keep an eye on the different parts. Currently hanging out in the stall, monitoring the pan in case some water is needed (so far no).
Got ahold of the last packer in the market (don't have the will to endure a Costco trip these days...) yesterday.
Test #1: My own injection marinade. worcestershire sauce, soy sauce, water, and melted butter. Stained the meat something fierce lol. Rubbed it with SPOG on the outside.
Test #2: My flats are always too dry, so this time I cut the big loose piece of the point, and pinned it on top of the thin part of the flat. Want to see what, if any difference it makes.
Test #3: Smoking it on a baking sheet to capture and contain the juices.
I have three temp probes in it to keep an eye on the different parts. Currently hanging out in the stall, monitoring the pan in case some water is needed (so far no).