- Jun 25, 2022
- 17
- 27
I feel very welcome already! Can’t wait to share and learn!Welcome to SMF from SE GA and off to a good start !
Keith
Thank you! I’ll post some more pictures here in a whilegood luck
It is pushing through the stall right now, smelling up the entire Shenandoah Valley of Virginia!Welcome from Iowa! Bet it smells just heavenly at your house!
Ryan
Hope you are doing well! From Shenandoah valley of VirginiaWelcome from Tennessee
What kind of times do you suggest for the rests… I usually let it just sit unwrapped for 15 min or so before slicing or breaking it down in any way….would love to hear more about covered and uncovered rests!Welcome from Alexandria, looking good! Sugar in the rub and letting the exterior breath helps with the bark. Hm, edit, when I say breath I mean uncovered rest followed by wrap in butcher paper, long rest in cooler. I know it’s a trend now, but I like my bark better using it. Can’t wait to see the finish!
I try to get it done to rest for at least an hour, usually have 4-5 hrs before serving though. I try to be conservative! wait for the internal temp to start dropping a bit and then either wrap in foil or butcher paper. I’m a paper convert, it lets the meat breath. then, if it’s a long resting period into a cooler and towels.What kind of times do you suggest for the rests… I usually let it just sit unwrapped for 15 min or so before slicing or breaking it down in any way….would love to hear more about covered and uncovered rests!
Welcome from ND
Melted crayons lolLooks like you’re crushing it! Awesome PP! Do you use finishing sauce or just the juice?
Thanks so much! I do have a vinegar based sauce on this one. Other times I’ll use a Havana sauce by Earnest Hemingway that we find to be really good mixed with the juice..Looks like you’re crushing it! Awesome PP! Do you use finishing sauce or just the juice?