elgueroylaflaca
Member
24hr process… 15 hrs at 225f until probe tender at 201it rested for 20 mins till 180it and did a Sous Vide rest for 9hrs at 154f… butter. Used a BFG with a Smokai 3L Magnum Generator
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Just a rest to break down collagen and more tenderness.. it was something I just wanted to try out. Full of flavor and juicy..Did you just finish half a day early and needed to hold it - or does the sous vide add anything?
I’ve done this before but only with flats since my families small. This was my first time with a full packer..Did you just finish half a day early and needed to hold it - or does the sous vide add anything?
edit: Sorry - forgot to mention mmmmmmmm good lookin' !