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Originally Posted by Bill86
So much good food, I had to order one. Just got it today. Any suggestions on what to start with? I'm thinking a large amount of brisket or pork. What would be easiest?
I'll have to buy a giant plastic container tomorrow and probably one of those Lodge cast iron pans.
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I've found the results to be more impressive with larger, tough roast type cuts. Like chuck roast or the various rounds. They take 18-20 hours to cook (at 131-135F) but they come out so different than how you could get them any other way. There is also something to be said about a 2" thick steak cooked to a perfect medium or medium rare all the way through without the "bullseye" effect. Something that dries out easily like pork chops or boneless chicken breast is also a good demonstration of the process.
That's where I leave off though. I only see this process as another tool, it's certainly not the be-all, end-all.
To me, things like pork butt or brisket, I can get way, way better results with my smokers. Plus, everyone knows that the ONLY true good use of brisket and navel is pastrami. Fish, shellfish, etc. - much better results with my pellet cooker than the whirlpool. Of course, YMMV.