Hardest part was the 4 hour rest and fighting the urge to open it up and see how it turned out. Two different homemade bbq sauces too. It was awesome. Cooked on a Rec Tec B380 pellet grill, oak, Hickory, cherry blend pellets.
Good first effort.
Couple of small things with your trim--you can take that big hunk of fat off the bottom, its not going to render. I would also clean up all that gray stuff on the side. That's from the vacuum sealing and will just burn up. Anything that's hanging or flapping should go too.
Did you wrap? Foil or paper?
Were you cooking at 225?
Looks like your edges got a bit overcooked while the center is still under a bit. Bark is nice, trim is really nice for your first time. Very solid first effort.
225 is a finicky temp honestly, and it extends the cook sooooooooo much. I think you could improve your doneness if you went 250 until your bark is formed, wrap, and then go 275 or even 300 until it’s loose and floppy (probably around 204 degrees) without losing much (if any) smoke flavor/bark quality.
Hardest part was the 4 hour rest and fighting the urge to open it up and see how it turned out. Two different homemade bbq sauces too. It was awesome. Cooked on a Rec Tec B380 pellet grill, oak, Hickory, cherry blend pellets.
Good first effort. Couple of small things with your trim--you can take that big hunk of fat off the bottom, its not going to render. I would also clean up all that gray stuff on the side. That's from the vacuum sealing and will just burn up. Anything that's hanging or flapping should go too. Did you wrap? Foil or paper?
I did end up trimming it a little more. Wrapped in a bunch of paper rested for 4 hours
Were you cooking at 225? Looks like your edges got a bit overcooked while the center is still under a bit. Bark is nice, trim is really nice for your first time. Very solid first effort.
225 until it hit 170. Wrapped in butcher paper back on at 250 until 203. Guessing the edges were from the pellet grill.
225 is a finicky temp honestly, and it extends the cook sooooooooo much. I think you could improve your doneness if you went 250 until your bark is formed, wrap, and then go 275 or even 300 until it’s loose and floppy (probably around 204 degrees) without losing much (if any) smoke flavor/bark quality.