@dazzo Rick....if you go to deep fry, peel all the fatcap off the outside or it might EXPLODE when it hits the oil !!!
@addicted-to-smoke This low heat cook can be done with other low fat content pieces like sirloin & such.....
The injection "replaces" or adds into an ordinarily non-marbled piece a sort of fat content that, if enough is added, will stay there 'till the end of the cook....
I remember seeing an episode of some Pitmasters show where Myron Mixon is loading pork shoulders onto the cooker after injection & the thing drips juice (A LOT) all the way from the table to the pit....
People rage about Adam Perry Lang's board sauces....here's what an injected tip looks like cut....
@bstarr3 @Cellar2fulThe high temp would be maybe 220.....190-200 for a good 9 or 10 hours will usually get it there.....sadly I've always forgotten to get an internal on these, but I believe it would be lower than say, a brisket cook, just because it's operating at such a low run temp.....
You can kind of tell when it's getting about right......pull on the outside w/a fork & if it starts to peel back, you're getting close....
I've had some of them not go long enough & just set them back on to get farther along....pretty easy....
Just DO NOT try to rush things at all or it will tighten up & not work.....
@HoosierKettle @Mike in RosevilleSee the above info & this link:
http://weberkettleclub.com/forums/grilling-bbqing/something-different/