Jump to content

Recommended Posts

Posted

So I’m not sure how, but I have my egg (using the Genius) consistently blowing through the stall. It cooks evenly and as desired but for whatever reason I’m lucky to get a 20 min stall cooking at 270 degrees.

Anyway, total cook time on this 12 pounder was 6 hours, then rested in the yeti (post hot water) with two towels. Happy with the results but still confused about the lack of stall…2e34f334cd71d6440faefecd89ab8a26.jpg
619696f7e7fa73d29ee5f18af366c5d2.jpg
14d3adef113ee99830e76f63c86cc063.jpg
b26ddaa62297e3801990270dd9170d66.jpg

Honestly stoked about these trimmings for sandwiches.

  • Hook 'Em 4
  • 6 months later...
Posted

Damn, nearly 7 months on an entry for this thread….

 

making one today for next weekend.   Smoking a 12#’r at 300 that I will rest, then vacuum pack, and re-heat via the hot water in cooler method.   Ain’t got time or energy to cook this shit next weekend when it’s 100 outside.  
 

will add more pics later….

 

Pic 1 almost done trimming

pic 2 seasoned with SPG

pic 3 about to wrap in butcher paper

IMG_9465.jpeg

IMG_9466.jpeg

IMG_9467.jpeg

  • Hook 'Em 4
Posted (edited)
8 hours ago, burns_312 said:

Refresh me on cooking one a week out. Cook, cool, vac seal, fridge or freezer?, reheat in boiling water or low oven?, slice, profit???

Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). 

 

Reheat either in an oven or with a sous vide (I wouldn't use boiling water).

 

https://franklinbbq.com/instructions

Edited by dcbc
  • Hook 'Em 1
Posted (edited)
34 minutes ago, dcbc said:

Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). 

 

Reheat either in an oven or with a sous vide (I wouldn't use boiling water).

 

https://franklinbbq.com/instructions

Hes Right GIF by MOODMAN

I would consider cook, rest, slice, vac seal, freeze

Easier to vac seal at that point and easier to store if you don't have a chest freezer. also easier to reheat if you don't have a sous vide and even if you do can reheat significantly faster.

Defrost in cold water. NOT HOT.

You are right about not boiling, below that for however long.

You really should try to borrow someone's sous vide or just buy the one wirecutter recommends for 80. Will make that piece of the process so much easier.

Edited by NoName
  • Hook 'Em 1
Posted

Thanks fellas. This is a one off for me. Headed to South Dakota on a fishing trip next week and won’t have the necessary tools available where we’re staying to smoke one on site.

  • Hook 'Em 1
Posted
2 hours ago, dcbc said:

Cook -> Rest -> Vac Seal -> Cool in refrigerator -> Freeze (since it's a week out). 

 

Reheat either in an oven or with a sous vide (I wouldn't use boiling water).

 

https://franklinbbq.com/instructions

I'd do this basically. I reheat by boiling water, turning it off, letting it drop a few degrees and them submerging. No need to defrost. And if it needs to be portioned out, slicing after it has refrigerated has minimal impact on final quality imo. Maybe put some tallow in with the lean. 

  • Hook 'Em 1
Posted (edited)
12 minutes ago, burns_312 said:

Thanks fellas. This is a one off for me. Headed to South Dakota on a fishing trip next week and won’t have the necessary tools available where we’re staying to smoke one on site.

Been there before! 100 percent cut and vac seal ahead of time, will make the whole thing way easier.

Last time I did something like this I just smoked a choice brisket and chopped it all. Smoke, rest, chop, chill overnight, vac seal, freeze, defrost, reheat is easy.

Someone above said to include a little tallow in the lean, which is a great idea.

Edited by NoName

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...