The BBQ BRETHREN FORUMS. - View Single Post

EdF · 12-12-2017, 01:15 PM

I'll chime in with the rest. Once you admit that you're not creating a vacuum seal, just keeping the bag ~80% in contact with the meat surface, you're golden.

I've done a bone-in rib roast and a loin roast, both a bit over 35 days, and the outcome is great and pretty much effortless.

Just be sure to put some beer in the fridge so you open and close the door a lot - this approach likes airflow.

- Ed

12-12-2017, 01:15 PM	#7
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	I'll chime in with the rest. Once you admit that you're not creating a vacuum seal, just keeping the bag ~80% in contact with the meat surface, you're golden. I've done a bone-in rib roast and a loin roast, both a bit over 35 days, and the outcome is great and pretty much effortless. Just be sure to put some beer in the fridge so you open and close the door a lot - this approach likes airflow. - Ed __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.