Picked up a prime 12lb packer from Costco this weekend. Trimmed the fat down to about 1/4" - the usual routine.
Put it on the offset stick burner for 2 hours at 250 to get a nice smoke infusion, then on to the Jim Bowie pellet smoker for the rest of the time at 250. Unwrapped the whole time, water pan, everything in order.
It hit 207 internal at the thickest part of the flat, just a little into the point in just 7 hours...weird. OK though, it passed the poker test, was soft and buttery all the way around had the normal jiggle to it. Wrapped it and put it in the cooler for 2 hours.
Sliced it and it was nice and juicy, but the entire thing fell apart like a roast...flavor was good, moisture was good, but not sure why it fell apart. Any thoughts on this and the ultra-quick cook time?
Put it on the offset stick burner for 2 hours at 250 to get a nice smoke infusion, then on to the Jim Bowie pellet smoker for the rest of the time at 250. Unwrapped the whole time, water pan, everything in order.
It hit 207 internal at the thickest part of the flat, just a little into the point in just 7 hours...weird. OK though, it passed the poker test, was soft and buttery all the way around had the normal jiggle to it. Wrapped it and put it in the cooler for 2 hours.
Sliced it and it was nice and juicy, but the entire thing fell apart like a roast...flavor was good, moisture was good, but not sure why it fell apart. Any thoughts on this and the ultra-quick cook time?