Quote:
Originally Posted by 357
Dom,
What IT did you pull that roast at? The color looks perfect. How was the texture? I've wanted to make my own sandwich meat like this for a while and just haven't given it a try yet. I was a bit worried it would be too tough or that my lack of a pro-style meat slicer would render it unusable.
BTW great pics thanks for sharing.
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Mike, I pulled it at an IT of 125, and let it rest for 20 min.
I might not have been in the thickest part as the center was a touch rare.
That wasn't a problem for me and my wife, but if I was cooking for others I would say it needed a bit more.
This was a trial run, and next time I'm going to take it to 130 or pull it at 125 and let it rest wrapped up until it hits 130 depending on how much time I have.
I also will let it sit out for a bit longer before it hits the barrel.
It was real tender, until I got to the rarer parts.
Hoping a few extra degrees and a bit more rest will cure all the ills.
As for cutting thin, I just used a sharp knife and tried to shave it,
I wasn't trying to get whole slices as there was no presentation. Meat went from the cutting board right to the bread.
If I only got 1/4 a slice, as long as it was thin, I was ok with that.
I also didn't slice the whole thing.
I only cut what I was using.
When we went back for seconds, I cut some more.
Hope this helps.
