It's well into Fall here, so the chances of doing long cooks outside are going to come to an end soon. And this is my last free weekend until mid Novemeber. So i figured I might as well do a food prep day for lunches. First, chuckies are on sale so I grabbed a couple of those. The first has a tried and true SPOG mixture that I've been using on tri tips all summer. The second is a different SPOG ratio plus paprika. I split them each into two so they could take more of the rub and slice better.
The plan was to take them to 190 so they're still sliceable for sandwiches. But now I'm figuring I might as well leave one of each on to pull.
Put them on at about 9:45 with the kettle running about 212. The outside temp is struggling to get over 40 this morning. It's a sunny day, so I'm hoping the I can get the temp up a little more. It's only my second time using the snake method, and never when it was cold out. So it might be risky and I might have to finish them in the oven.
I also have a pork loin brining in the fridge to go on this afternoon. If the chuckies are off by then, I might swap out the hickory chunks for apple.
The plan was to take them to 190 so they're still sliceable for sandwiches. But now I'm figuring I might as well leave one of each on to pull.
Put them on at about 9:45 with the kettle running about 212. The outside temp is struggling to get over 40 this morning. It's a sunny day, so I'm hoping the I can get the temp up a little more. It's only my second time using the snake method, and never when it was cold out. So it might be risky and I might have to finish them in the oven.
I also have a pork loin brining in the fridge to go on this afternoon. If the chuckies are off by then, I might swap out the hickory chunks for apple.