mrjoe
Knows what a fatty is.
Sorry No Pics but it did happen. Cooked a 12#Creekstone Packer to completion yesterday. Felt good probed good and had an IT 202. When slicing looked like the fat had rendered out but had an elastic chew almost like meat cooked ahead of fat rendering down. Basically want to know if it's the cider vinegar, the Akorn temp, or using the oven.
The process...trimmed night before to 1/4"..hit with a hill country rub salt p..epper cayennne...used light coat apple cider vinegar as my slather. Next morn onto akorn @250-260. After 3.5 hours spritzed with cider vinegar. At 5.5 hours IT was 172 and color was good so I gave quick spriz and wrapped in butcher paper. In a foil pan placed wrapped meat and into home oven at 255 for 2 hours. Rested on counter for 2.5hours then cut. Not a terrible piece of meat just had that rubbery texture instead of a cut through with a fork texture I was looking for. Is it the akorn should I consider dialng back to 215-225ish maybe it's too efficient..is it the oven maybe the foil pan cuts propper air flow without a roasting rack to let air circulate through. Is it the cider vinegar slather. Am pre cooking the meat cerviche style. Is it seasoning the night before. Is it drawing out excess moisture. Just looking for some constructive pointers; realize only brisket way to sucess is practce your technique over and over. Good news is my briskets ruined rate is coming down. Used to ruin 1/2..getting down to 1/4 or or 5..progress:grin:
The process...trimmed night before to 1/4"..hit with a hill country rub salt p..epper cayennne...used light coat apple cider vinegar as my slather. Next morn onto akorn @250-260. After 3.5 hours spritzed with cider vinegar. At 5.5 hours IT was 172 and color was good so I gave quick spriz and wrapped in butcher paper. In a foil pan placed wrapped meat and into home oven at 255 for 2 hours. Rested on counter for 2.5hours then cut. Not a terrible piece of meat just had that rubbery texture instead of a cut through with a fork texture I was looking for. Is it the akorn should I consider dialng back to 215-225ish maybe it's too efficient..is it the oven maybe the foil pan cuts propper air flow without a roasting rack to let air circulate through. Is it the cider vinegar slather. Am pre cooking the meat cerviche style. Is it seasoning the night before. Is it drawing out excess moisture. Just looking for some constructive pointers; realize only brisket way to sucess is practce your technique over and over. Good news is my briskets ruined rate is coming down. Used to ruin 1/2..getting down to 1/4 or or 5..progress:grin: