Good Morning,
My cook was going well except the fat cap glued to the grate, trying to use a wide spatula to loosen it broken it open and all the juices ran out. It also kind of contoured around the grates rods. The skin uneatable, why I don't know. At the last part of the cook I was trying to lower the heat to extend the cook a little, the bull reacted opposite to lowering to 220 then LO . It went directly to 295 and only came down to 276 before I pulled it. That high heat may have been culprit to all the troubles. The skin was leathery, I will probably not use mustard / mollasses on a long cook again. The meat was OK but stringy, probably a result of not having the proper rest. The meat also cooled very quickly on the plate, probably because of a lack of liquid. Lessons learned, life goes on.
Next time I will wrap, use higher heat, and use a more popular rub.
Have you ever had anything stick to the grate ??
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.
.
.
My cook was going well except the fat cap glued to the grate, trying to use a wide spatula to loosen it broken it open and all the juices ran out. It also kind of contoured around the grates rods. The skin uneatable, why I don't know. At the last part of the cook I was trying to lower the heat to extend the cook a little, the bull reacted opposite to lowering to 220 then LO . It went directly to 295 and only came down to 276 before I pulled it. That high heat may have been culprit to all the troubles. The skin was leathery, I will probably not use mustard / mollasses on a long cook again. The meat was OK but stringy, probably a result of not having the proper rest. The meat also cooled very quickly on the plate, probably because of a lack of liquid. Lessons learned, life goes on.
Next time I will wrap, use higher heat, and use a more popular rub.
Have you ever had anything stick to the grate ??
.
.
.
.
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