How’d I do? Sous vide at 130, pulled at ~125 internal. Freezer for 20 min after sous vide. Finished it in the smoker at 225° for an hour then 500° for some crust.
by saadatoramaa
8 Comments
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sheem1306
Nice work! Looks amazing. How long in the bath?
fattsmelly
Looks good, but you need to tell us how you did
kkibb5s
Why did you need to pull at 125 when you can just set the water to 125?
MrWrestlingNumber2
Nice use of rosemary. I approve.
marklikeadawg
Looks amazing!
rowman25
Why did you need to put it in the freezer? I know nothing about SV.
HosstownRodriguez
So did you sous vide and continuously also take internal temp? I’m so confused. If you wanted 125 or 129, then set the water to 125 or 129…isn’t that the point? I’m also realizing I’m sounding critical but I’m Genuinely curious why you did it this way since it looks fucking delectable
8 Comments
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Nice work! Looks amazing. How long in the bath?
Looks good, but you need to tell us how you did
Why did you need to pull at 125 when you can just set the water to 125?
Nice use of rosemary. I approve.
Looks amazing!
Why did you need to put it in the freezer? I know nothing about SV.
So did you sous vide and continuously also take internal temp? I’m so confused. If you wanted 125 or 129, then set the water to 125 or 129…isn’t that the point? I’m also realizing I’m sounding critical but I’m
Genuinely curious why you did it this way since it looks fucking delectable