Okay, these looked simple to do but I'll be darned I managed to screw them up. They were dry and hard. I was bummed so I tossed them before getting any pics of what they looked like cut open.
Started with a chuck roast, cubed then equal amounts of SPG. Mixed well in a bowl covered with plastic wrap and into the fridge.
About an hour later pulled them and mixed them up with some rubs then back in the fridge. While I got thr Gravity 800 going. Temps ranged from 225-250, spritzing with deep stock and water along the way until they probed at 165-175. Put the nuggets in a shallow foil pan with 3tbl spoon of but and a nice drizzle of raw honey then covered with foil. Back Into the gravity until they reached 200-205 they felt sold when probed. No jiggle or fat seemed present.
Ugh, will I ever get these right? What am I doing wrong?
I'm ready for some time away from the 800. .
Started with a chuck roast, cubed then equal amounts of SPG. Mixed well in a bowl covered with plastic wrap and into the fridge.
About an hour later pulled them and mixed them up with some rubs then back in the fridge. While I got thr Gravity 800 going. Temps ranged from 225-250, spritzing with deep stock and water along the way until they probed at 165-175. Put the nuggets in a shallow foil pan with 3tbl spoon of but and a nice drizzle of raw honey then covered with foil. Back Into the gravity until they reached 200-205 they felt sold when probed. No jiggle or fat seemed present.
Ugh, will I ever get these right? What am I doing wrong?
I'm ready for some time away from the 800. .