Mine too Dave. Just sooo rich, only done us one each this time round. Have another 2KG of them in the freezer.
Never seen that happen. How long did you have it out to wrap? Also, it’s important to wrap it tightly. I spray the paper a with 50/50 apple cider vinegar to make it wrap easier.SheffSmoker wrote:Brisket came out divine as well. Best one so far
Still learning though, and once it was through the stall I wrapped it in butcher paper to try that method. The internal temp actually started falling for the next hour before climbing again very slowly, so for the last hour we unwrapped again and it hit 203 internal in next to no time.
Looks great! It will be awesomeSheffSmoker wrote:This is the flat we've got, loads more marbling than the other rolled one we just did. Dammit, now my mouth is watering again.
Yeah, that turkey looks amazing sliced up like that!! Nice workSheffSmoker wrote: ↑December 24th, 2020, 3:42 pmGonna be a tasty Xmas. Brisket done, beef ribs eaten already! Pork ribs on last half hour, turkey breasts went on after this photo done and one eaten already, and the best turkey I've ever had in my life. Yum.
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Of course you do, lol. Love it. You better keep that thing under lock and key. Gonna be invaluableSheffSmoker wrote:All logged in my smoker's logbook Dave - making tons of notes as I go with timestamps on everything.
Hi Pete. Just before wrapping in pink butcher paper it was spritzed with a water and cider vinegar mix.