I got this awhile back and aged it for 10 days (I was late getting on the ball - last one I did was 21 days). This is after the aging. It started at around 17# and is now around 15#. This is while I was trimming off the hard stuff that formed while aging.
I hit it with kosher salt, cracked black & a little Montreal & cooked it at 200. I started a couple hours earlier than I should have, so I had to adjust. The last thing I wanted to do was overcook this thing. I turned off the oven periodically, set it in the cambro at 110 IT for a while, put it back in the oven, took it to 120 and took it out. It crept up nice & slow. I think over a certain weight, the 30 min/# formula doesn't apply. I don't know what that weight is, but 15# does not mean 7.5 hours of cooking. I'd say it's more like around 5 hours, maybe 6. Anyway, I kept a close eye on the IT and I'm glad I did. If you haven't cooked at 200, you'll want to know that the IT won't budge for a couple hours, but once the climb starts, it increases slowly, but at an accelerating rate.
I set the oven to convection roast at 550. When it got up to temp I put the roast in for 10 or 20 minutes, turning periodically. I was happy when I pulled this out. The crust was the best I've gotten so far.
I carved it up
And ate it with a bunch of other stuff - turkey (dry brined), mashed potatoes, sweet po casserole, brussel sprouts & kale salad (I thought I would hate it, but it's farking awesome), and stuffing. No steak knives necessary. :whoo: I was extremely pleased with the results and the folks who came over didn't seemed OK with it too. :thumb:
Thanks for looking!
I hit it with kosher salt, cracked black & a little Montreal & cooked it at 200. I started a couple hours earlier than I should have, so I had to adjust. The last thing I wanted to do was overcook this thing. I turned off the oven periodically, set it in the cambro at 110 IT for a while, put it back in the oven, took it to 120 and took it out. It crept up nice & slow. I think over a certain weight, the 30 min/# formula doesn't apply. I don't know what that weight is, but 15# does not mean 7.5 hours of cooking. I'd say it's more like around 5 hours, maybe 6. Anyway, I kept a close eye on the IT and I'm glad I did. If you haven't cooked at 200, you'll want to know that the IT won't budge for a couple hours, but once the climb starts, it increases slowly, but at an accelerating rate.
I set the oven to convection roast at 550. When it got up to temp I put the roast in for 10 or 20 minutes, turning periodically. I was happy when I pulled this out. The crust was the best I've gotten so far.
I carved it up
And ate it with a bunch of other stuff - turkey (dry brined), mashed potatoes, sweet po casserole, brussel sprouts & kale salad (I thought I would hate it, but it's farking awesome), and stuffing. No steak knives necessary. :whoo: I was extremely pleased with the results and the folks who came over didn't seemed OK with it too. :thumb:
Thanks for looking!
