When bring meat to tem. what has more bearing on getting it there: Weight or Thickness.
I am doing up a fresh Mulie roast that has not been rolled and tied yet and i was wondering what would be a better way to do it. leave it thinner (2" thick) or roll and tie it (5-6" thick)
the slab of meat weighs 3.5 lbs
(http://i1292.photobucket.com/albums/b563/Gamecatcher/20131025_105808_zps9893de17.jpg) (http://s1292.photobucket.com/user/Gamecatcher/media/20131025_105808_zps9893de17.jpg.html)
It will cook faster, and maybe have more smoky flavor, as a flat. It would probably be juicier and more evenly cooked rolled up.
Either way, I am a little jealous.
Decided to roll and tie. figure it will keep more juice and flavour in. I put a garlic, pepper and salt rub on it before i rolled it.
here is the roast on its way to the smoker
(http://i1292.photobucket.com/albums/b563/Gamecatcher/20131025_114212_zpsda491716.jpg) (http://s1292.photobucket.com/user/Gamecatcher/media/20131025_114212_zpsda491716.jpg.html)
And here it is at home in the smoker where it appears to be happy, happy, happy
(http://i1292.photobucket.com/albums/b563/Gamecatcher/20131025_114350_zps6f54848a.jpg) (http://s1292.photobucket.com/user/Gamecatcher/media/20131025_114350_zps6f54848a.jpg.html)
id say leave it flat
i have a couple more roasts and i think i will try them flat.
Now all i need to do is buy a meat slicer.
here is some pics of the finished roast. It took about 5 hours at 220F internal temp was 180. Came out super tender and full of flavour.
(http://i1292.photobucket.com/albums/b563/Gamecatcher/20131025_173920_zps8d5e4498.jpg) (http://s1292.photobucket.com/user/Gamecatcher/media/20131025_173920_zps8d5e4498.jpg.html)
(http://i1292.photobucket.com/albums/b563/Gamecatcher/20131025_173936_zps0a2266e0.jpg) (http://s1292.photobucket.com/user/Gamecatcher/media/20131025_173936_zps0a2266e0.jpg.html)
I prefer it medium well but as long as its tender not to picky ;-)
That's a beautiful looking roast, the way you did it looks like it would do good with some kind of mushroom stuffing tied in it, maybe with some cooked pork sausage for moisture. Just a thought from looking at it sliced up, of course the experts will be along shortly to correct me if I'm wrong about that.
Quote from: Gamecatcher on November 02, 2013, 11:42:19 PM
I prefer it medium well but as long as its tender not to picky ;-)
I like everything well done. Looks perfect to me. :)