Hey everyone - picked up what I thought was a nice looking packer at Rest. Depot. 14 lbs. angus. Felt really good but not too much marbeling on the flat. Is this an indicator that it might not be great?
I got it trimmed up, dusted with s&p and its now sitting in the fridge for a few hours waiting to go on.
My question is, what time should I get this thing started if I want to be read to eat around 3pm the next day? How long can it hold in a cooler without getting dried out?
I trimmed off a decent amount of fat - maybe even a pound or so. So I'm now around 13 lbs. I guess if I figure an hour per lb approximately, I could put it on around 12 and have an hour or two to sit? What would you guys do?
Btw, I plan on cooking slow - going to try to keep it around 250 range.
Also, I'm using a kettle and still can't decide if I should use my smokenator or ring of fire method. I want the most sleep possible of course. I know the ring of fire can go really long but I'm worried that too much of the meat will overhang the lit coals and get dried out or burnt. Any opinions on this?
Thanks!
Some pics below...
no marbleing???
I got it trimmed up, dusted with s&p and its now sitting in the fridge for a few hours waiting to go on.
My question is, what time should I get this thing started if I want to be read to eat around 3pm the next day? How long can it hold in a cooler without getting dried out?
I trimmed off a decent amount of fat - maybe even a pound or so. So I'm now around 13 lbs. I guess if I figure an hour per lb approximately, I could put it on around 12 and have an hour or two to sit? What would you guys do?
Btw, I plan on cooking slow - going to try to keep it around 250 range.
Also, I'm using a kettle and still can't decide if I should use my smokenator or ring of fire method. I want the most sleep possible of course. I know the ring of fire can go really long but I'm worried that too much of the meat will overhang the lit coals and get dried out or burnt. Any opinions on this?
Thanks!
Some pics below...
no marbleing???