Food Prep Day on the Kettle

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Definitely a late update.

The loin finished after about an hour and a half. Both chunks were wrapped in foil and left on the counter to rest.

Chucky chunks still had a ways to go, so when they hit 160, they were covered in foiln and went into the oven at 300 until they came up to the low 190s. They were each wrapped individually and rested until bedtime around 10. Into the fridge until after work today.

Fresh out of the kettle. The loin getting ready to rest and the chuckies about to finish in the oven.
20221009_172449.jpg
20221009_183212.jpg



Home from work tonight and time to slice. I knew how the loin would turn out. But I was nervous about the beef. It definitely looked dry when I sliced it and wasn't much better when I tasted it.
20221010_190144.jpg
20221010_191016.jpg
20221010_203204.jpg
20221010_191807.jpg


Had to do a taste test for dinner. Small stack topped with a slice of cheddar and in the microwave for about 40 seconds. A little sriracha mayo and a brioche bun and life is good. I was very pleasantly surprised that it was plenty moistr after heating. I figured I wasted my time and money.
20221010_193907.jpg


The slices were separated into single servings and vacuum sealed for lunches. All together, I ended up with 19 sammiches worth.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky