El Ropo
Quintessential Chatty Farker
OK, so here's my thoughts, people claim cooking hot and fast gives a very small window of "done", so it's easy to overshoot.
They also claim that lower cooking temps gives a better smoke flavor and ring.
How about starting a cook at 250 for first hour, in attempt to get smoke flavor and ring into the meat. Then crank up heat to 320-325 to power though the rendering period. Then when meat hits the 185-190 area, drop the cooker down to 200-225?
The window of opportunity will be wider, and it may help melt out any remaining fat before drying out the meat?
Never tried this, but it may be something to think about.
This just popped into my head after much experience and reading (Evan Williams is partly to blame).
Am I insane?
Results will surely be better than sous vide in a farking convection oven.
They also claim that lower cooking temps gives a better smoke flavor and ring.
How about starting a cook at 250 for first hour, in attempt to get smoke flavor and ring into the meat. Then crank up heat to 320-325 to power though the rendering period. Then when meat hits the 185-190 area, drop the cooker down to 200-225?
The window of opportunity will be wider, and it may help melt out any remaining fat before drying out the meat?
Never tried this, but it may be something to think about.
This just popped into my head after much experience and reading (Evan Williams is partly to blame).
Am I insane?
Results will surely be better than sous vide in a farking convection oven.