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I heard the brothers and got in the car

itschris

itschris

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...and went to Fresh Market. They had PR for 7.99 and 8.99 per pound. The 8.99 had the edge in the looks and cuts so I just figured the extra buck wouldn't kill me. I bought two smaller ones...about 6.5 and 7 pounds and bought the big one for xmas. I'm gonna do a Lea & Perrins dunk then just do a nice coat of Himalayan Coarse salt and some good pepper and maybe a bit of garlic paste.

I'm gonna go low and slow at around 200 in the XL Baby and finish off on a raging kettle full of coals to get the crust. Should work out ...I hope.
 

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Too bad we don't have a fresh market around here, I have a couple myself.
 
Yep... Can't wait. I was originally gonna go the rotis route but I think this way will work well. I'm not going to use wood...just gonna let the residual smokey seasoning of the cabinet give it a nice subtle hint of smoke. That worked great for thanksgiving and I think it'll be nice for the roast as well.

This will be a first time like this in the cabinet so I'm a little unsure time wise. I'll start early and can just hold in a cooler if need be...The beauty of reverse searing I guess. Chime in though if you have timing recommendations at say 225 or so.
 
cheez59 said:
It will take 5 hours or more to hit 110 internal at 225.
Click to expand...

I was thinking about five-ish hours...it's about that low and slow on the rotis but has some variability and what not...but things just seem to work a bit different in the Stumps. I'll have my notebook out to jot things down for next time.
 
I just that this morning after picking up some pastries. The one by my house in Tarpon Springs didn't have a good selection... The roasts were oddly shaped and had huge fat chunks in the meat.

I know other locations, however, have much better meat departments then mine for some reason so it's definitely worth checking out. Good call.
 
That's a good price for these beautiful pieces of beef.
Now it's time to cook them.
 
itschris said:
I just that this morning after picking up some pastries. The one by my house in Tarpon Springs didn't have a good selection... The roasts were oddly shaped and had huge fat chunks in the meat.

I know other locations, however, have much better meat departments then mine for some reason so it's definitely worth checking out. Good call.
Click to expand...

I got mine at Publix. The ones in the case were not to my liking so I had the butcher go get a couple cases from the back and let me pick out the one I wanted. He even trimmed off the big fat cap before he weighed it and labeled it. I normally don't much care for Publix meat but this one was good. $6.99 is a great price too.
 
I'm glad it worked out...like you, I rarely have good luck at mine. I'll probably go back and check again... Can't have too much PR laying around...if anything I'll just cut it into steaks.
 
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