How did that injection go? I’ve been contemplating giving the injection method a try but I don’t have a solid recipe and I’ve never done it.
This post had a large paragraph attached to it explaining what i did and how the cook went minus the fact that I injected it but it looks like that didn’t post!
This thing was fairly stubborn. I diamond cut the fat cap, injected with marinade, and rubbed. Smoked at 195° until 167-170° internal. Pulled it from the smoker and slathered in a bit of honey some more rub and pads of butter then wrapped in butchers paper and then foil. (Don’t ask me why I did both it was like a frantic panic decision because it was taking so long to cook.) I started this at around 8pm the night prior and the thing wasn’t at 170 internal until the following afternoon. Anyhow, I turned the smoker up to 225° for the remainder. It took I believe around 21 hours total to smoke but I just let her keep going. Juicy as can be and fell apart in my hands when shredding.
Perhaps the extra moisture with the marinade is what stalled this thing for so long but it was delicious.
I'm no expert smoker, but smoking at 195 will take a long time to get to 167-170 internal. When your meat gets closer to the temperature of your smoker in accordance with Newton's Law of Cooling: "the rate of heat loss of a body is proportional to the difference in temperatures between the body and its surroundings".
Yeah I chose this “recipe” and started the cook before watching a lot of youtube videos and seeing people go at 245° even up to 275°+ throughout the cook.
For what it's worth, if your smoker produces good quantities smoke at 195 (assuming you're using a pellet grill) you can essentially "cold smoke" your meat for like an hour at that temp. The smoke is most readily absorbed into the meat at cooler temperatures. After that first hour or so, you can put it to 225-250 (at least, this is what I do typically.)
Food for thought, thank you!
Forgot to add I finally pulled it from the smoke at at least 200° internal all around
I usually clear the area, then cover it in stretchtite wrap. Makes cleaning up much easier. Meat looks great. Good work. A little heavy on the seasoning IMO.
Bro stop giving away all the secrets, chill.
I shook it off but was definitely heavy on the rub. Didn’t taste too strong though. Will have to wrap the counter next time!
Looks great!
Hell yeah brother!
Looks good. How did it taste?
It was great. I went for a lot of sweet flavors in this using a brown sugar rub and some honey
Congratulations I am hungry now
Looks good but how can you cook with so much shit just sitting on your work space?
I just don’t have much counter space and I was working out of the way of the wife haha
Welcome to your new obsession lol
I did this a few weeks ago and since then have spatchcocked a few chickens, smoked and seared ribeyes and have beef ribs to go on tomorrow! Definitely obsessed. Whenever I try a brisket I will definitely post
I forgot that Injected this thing with a marinade as well. I made it with like white grape juice, peach nectar, Worcestershire, some spices and brown sugar.