133F for 5 hours and then 136F for an hour to help get the fat rendered – seared on a super hot grill. Was amazing tender! I rotated it when slicing to make sure I kept across the grain.
Served it alongside roasted potatoes and home made chimichurri with lots of herbs from my garden (not pictured).
by Nachoraver
3 Comments
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Nice! Wonder if the 2 stage cook made much of a difference vs just going 136 the whole time. Not that the way you did it is a whole lot of extra effort. How was the fat cap?
Nice! Wonder if the 2 stage cook made much of a difference vs just going 136 the whole time. Not that the way you did it is a whole lot of extra effort. How was the fat cap?