Also first cook on a Ninja Woodfire Outdoor Grill. 7 lbs, about 6 hours and 3-hour rest. Maybe not technically perfect, but a tasty first try!

  • Asafum@feddit.nlEnglish
    15·
    3 days ago

    3 hour rest that is some God tier willpower.

    I can’t get past a 5 minute rest…

    • Goodmorningsunshine@lemmy.worldOPEnglish
      8·
      3 days ago

      A couple dried bits at the end of the flat, but overall pretty moist! I’d like to play more next time for more, though.

      I didn’t follow a specific recipe, just did a lot of research on reddit, YouTube etc for cook times and tips.

      I did a pretty equal-parts rub of kosher salt, black pepper, and granulated garlic and a dry brine overnight. Spritzed with a mix of Dr. Pepper, brown sugar bourbon, and apple cider a few times during the cook, and used pecan for smoke.

      Smoked at 250 until about 170 internal temp, and then wrapped with some of the tallow I’d rendered from trimmings and finished to about 201.

      • dmention7@lemm.eeEnglish
        4·
        3 days ago

        Did you make sure to don some black nitrile gloves and give it a good squeeze to get rid of all those pesky flavor juices?

        Kidding of course… Looks good! I’ve done 3 or 4 full packers and struggle to get both the point and flat to come out the way I want. Wrapping helps, but it’s definitely not trivial!

        If I have parts that come out tough/dry, I like to vacuum seal and freeze them for next time I make chili.

        Fattier bits can be good chopped up and fried quickly in a cast iron skillet for tacos (fry just long enough to let some of the fat render and crisp up kinda like carnitas)