Quote:
Originally Posted by GloryDayz
Nice... Care to pass along how you do yours?
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Sure, take it out of the package and soak it 30 mins in the sink, changing the water at 15. Then put it in a pot filled with water and let set in the refrigerator overnight.
The rub was fresh black pepper, garlic powder and fresh ground coriander.
Put on at 225 until 165, since this was a trimmed flat I wrapped in foil at this point and took it up to 203 and tested for probe tenderness.
Let rest on the counter for an hour then bag it and put it in the fridge. I sliced it cold and then used the SV to reheat. Sometimes i'll get out the meat slicer to go thinner.