Jun 16, 2019
6:24:15pm
6:24:15pm
Nice. Doneness is determined by how easily it probes and the jiggle test.
https://www.youtube.com/watch?v=etnqQcTZHyM
When it gets to this point (anywhere from 195-205 degrees) and you take it off, be sure to let it rest for an hour before you cut it. Also, only cut enough slides off the flat for what people will eat in their first serving. Cutting the whole thing leads to the meat drying out. People can cut their own slices for the second go around.
When it gets to this point (anywhere from 195-205 degrees) and you take it off, be sure to let it rest for an hour before you cut it. Also, only cut enough slides off the flat for what people will eat in their first serving. Cutting the whole thing leads to the meat drying out. People can cut their own slices for the second go around.
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You can also separate the point from the flat prior to cooking. One of the risks of cooking a whole packer is that by
6/16/19 6:07pm
6/16/19 6:24pm
6/16/19 6:36pm