Thread: Holding Beef
View Single Post
Old 03-28-2011, 08:37 AM   #10
Full Fledged Farker

Join Date: 09-23-09
Location: Grant City, MO

Originally Posted by jbrink01 View Post
I don't think 165 is hot enough for a chuck roll. I think if you render the grease out more your oilslick will go away. Go to 200 IMHO.
I do take the chuck roll to around 210 initially and it falls apart. (I cook hot and fast) I setup a couple days a week so I cook beef and pork for that week the day before my first vending, then refrigerate it in 4 lb increments. I do use some of the drippings to help keep it moist, that is probably where the the grease is coming from. I will definitely try the broth route. I cook my ribs fresh every morning.
[COLOR=darkgreen]Tyler McElvain [/COLOR]

[SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE]
[SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE]
[SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE]
worthsmokin is offline   Reply With Quote