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Discussion in 'Beef' started by dert, Oct 12, 2013.
Here we go:
225 till she pulls for Sammie's tonight... Started at 12:00 noon.
Sounds like a great plan! I almost bought one yesterday, maybe I'll pick one up today for tomorrow!
That is an interesting rub with the maple sugar.
Sub'd for raw sugar, we'll see how it turns out.
What IT you shooting for?
195 or so...
Five hours in, 160 IT.
I foiled it up...
Got one on myself for Pulling. 205º to 210º IT for me.
Pulled at 6:00 PM, at 205 IT:
In the tenderizing vault for at least an hour:
Looking forward to how yours turns out!
All done, two hour rest:
Thought it'd pull, but no- sliced it was. Good taste, but too much salt...lesson learned for next time!
Need to remember that these are injected from the plant. I have to cut out all additional sodium, there was some in the rub....
Great work sir!!
How's come it wouldn't pull?
Guessing it wasn't hot enough to break down the connective tissue...??!!
thanks. I just have to keep asking questions.
Could you taste the maple sugar?
Definitely! A slight hit of maple...