Quote:
Originally Posted by lewdog
Getting my shit ready mentally.
What temp do I pull at? You guys cooking at 225? I only foil once meat has reached temp, correct? 6lb flat, so start around 5 a.m. if wanting to eat around 5-6 pm?
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It varies but I usually let it go until 195. Start early.
I usually foil after 3 hours. It will prevent it from drying out. You sacrifice bark but you’re not going to get a lot in a Masterbuilt anyway.
If it’s foiled you can cheat on the heat some but IIRC my masterbuilt only goes to 250.
12 hours
should get it but sometimes the bastards just won’t finish. Beef is more dense than pork so sometimes it will just freaking sit there. I usually start it at night, say 10, then foil it at midnight. And it’s done way too early but if you leave it foiled and in the oven at the lowest setting it’s fine. You can also start it at like midnight and get up early and foil it. That works better but I hate getting up early.