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Old 10-12-2013, 11:43 PM   #5
On the road to being a farker

JbTech's Avatar
Join Date: 09-10-13
Location: Blue Rock, Ohio

Originally Posted by SmittyJonz View Post
It Looks like it has Good Marbling as CAB should.... I'd run it at 2808-300* if possible and wrap in Butcher or Parchment Paper at 4- hrs and start probing at 5 hrs, and probe every 45 minutes.......probally 6-7 hr cook time but might be less as its only 6.5 lbs.....make sure and let it rest 1 hr minimum - 2 hrs Best before slicing.

That sounds good! I thought it was a decent piece of meat.

They didn't have any full packers available. Time to visit the local slaughterhouse!

btw, What is the protocol for announcing a membership?
I love all the advice here, even though I've just started
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