oh jesus christ, i can't even save this rice, i put the foodi rice in the fridge, thinking maybe at least overnight it'll get dry and hard enough for fried rice (always use day old at least refidgerated rice), and it still looks mushy!
Arm roast without much fat on it but the only thing I did significantly different was I normally slow-cook roasts in a lipton soup mix with enough water so its about half submerged and this time I guess I used more water than usual because it was fully submerged (but just barely).
Yes, the more water you use the more moist and easier it falls apart at the end. I try to use a roast that is just about the size of my crockpot. If you are having veggies with it even better. You can chop up the carrots and onions in big chunks and just let them cook with it. Potatoes tend to dissolve if I do that so I toss them in an hour or two before finish. But once I have meat and veggies in I fill it up to the top with broth and water and it turns out great every time. Only down side is spending the next 4-8 hours hungry as hell while the smell fills the house.
To my understanding you can still get a hell of a lot more smoke flavor and maintain your bark if you're using paper versus foil. If you switch to foil it's going to be nice and tender and maintain juices but you might lose the crispiness of your bark, and you cut yourself off from additional smoke flavor.
what if i wrap my brisket in paper and finish in the oven tho? i don't think i ever saw him cover that
The whole point of wrapping is to get past the stall and get it up to that 190-200 range. I mean they call wrapping in foil the Texas crutch. I mean I guess you can go ahead and wrap it and throw her in the oven. If I'm not mistaken you're running a pellet smoker, so it's essentially the same deal where you can maintain a constant temperature, so I guess it just depends on whether or not you want more smoke on it.
I mean if you feel you got enough smoke / bark on it during the initial cook and you hit the stall, then wrap it with whatever toss her in the oven. At the end of the day you and your family are the people eating it and as long as you're happy with it who gives a shit.
oh yea pretty happy, i even recycle the butcher paper and just leave it in my firepit
Well it sounds like you have your answer. Happy barbecuing. Post some pictures of the next brisket you do.
i'm doing a pork butt now to use up all the pellets in the hopper and give it a good powerwash after.
yea pork butt is just s&p i found just fine, brisket i use lawrys salt & pepper
What did you rub it down with? Looks like just coarse black pepper and salt. Regardless I'm sure it's going to turn out great. Post some pics of the final results.
