Big Poppa
Administrator
Granddaughter's first birthday. The other Grandpa Jimbo is a smoker too! Made cooking for the party really easy! He has side by side built in Memphis Pro's
Pre heat to 260
Trim the excess fat off the roasts and then mix in a bowl the creamed horseradish and the sriracha and horseradish. Mix it so it has the color of tomato soup
Dont be afraid to rub liberally
I then hit it with a light dusting of Simply Marvelous Cherry and the some Big Poppa Money rub a lot of that.
Just to prove my speed of seasoning....
Onto their home for about 3 hours
The first two I pulled at 133 and 134 internal...the third one 121 as I knew it would have the longer rest. The really important thing with a large cut of meat and a large crown is to presentation carve. If you pre carve you lose the ability to portion control...ie give uncle bud the kings cut and aunt judy a thin slice...also the meat dries out on the platter..so by presentation carving you keep the heat and moisture in the roast. Also when you are doing these big cuts you are usually part of a larger cook and if you cook at a higher temp and the dinner gets delayed by someones dish you dont end up ruining the meat due to the residual cook...as it rests it will continue to cook so you have to anticipate the increase in final internal temp
Resting nicely
Money Shot
Pre heat to 260
Trim the excess fat off the roasts and then mix in a bowl the creamed horseradish and the sriracha and horseradish. Mix it so it has the color of tomato soup
Dont be afraid to rub liberally
I then hit it with a light dusting of Simply Marvelous Cherry and the some Big Poppa Money rub a lot of that.
Just to prove my speed of seasoning....
Onto their home for about 3 hours
The first two I pulled at 133 and 134 internal...the third one 121 as I knew it would have the longer rest. The really important thing with a large cut of meat and a large crown is to presentation carve. If you pre carve you lose the ability to portion control...ie give uncle bud the kings cut and aunt judy a thin slice...also the meat dries out on the platter..so by presentation carving you keep the heat and moisture in the roast. Also when you are doing these big cuts you are usually part of a larger cook and if you cook at a higher temp and the dinner gets delayed by someones dish you dont end up ruining the meat due to the residual cook...as it rests it will continue to cook so you have to anticipate the increase in final internal temp
Resting nicely
Money Shot