Size: 7.5kg full packer
Origin: Blue label Argentina
Smoke Duration: ~21 hours
Notes:
Smokeboost for 90 minutes
Cook temp : 110C
Heavy pepper run with mustard binder
Spray: 48/48 Apple cider vinegar with water, Worcestershire sauce and soy 2% each
Wrapped with butcher paper at 62.5C
Long stall
Cooked on top rack with a drip pan underneath
Couple of observations:
Weber probes run hot, meaters were 4-6c lower. Trust the meaters used and instant probe to verify.
Outside temp got cooler and had to increase the grill temperature as the cooked progressed to finish the cook.
Flavor was amazing and crust was dynamite.
by foodfabriek
Dining and Cooking