I wonder if the point just needed more hours on the smoker to render out. Also
Maybe the same concept as why a ribeye isn’t the best cooked sous vide. Fat needs to render out more..... I don’t know just throwing stuff out there. I might try flat only you can buy from Costco sous vide and then smoking it.
This message has been modified
Originally posted on Jul 5, 2019 at 9:57:17am
Message modified by kotacoug on Jul 5, 2019 at 9:57:58am