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I'll be coming one today if the weather doesn't get too bad. It looks like roast is butterflied. I picked up two of them amd one has a fat cap on the top amd looks like a regular roast. The other is split with thick fat around the sides. So I have a couple questions...Should I cut off the fat and skin?How long does it usually take to cook per pound? The roast I'm doing is about 6lbs. I don't have an injector. I don't really know about rubs and don't have too many spices in the cupboard. Paprika, cloves, cinnamon, salt and pepper, red chilli flakes, and some herbs and Indian spices. What would be good to use as a rub? Being in Atlantic Canada, I've never seen a premade rub in the grocery store.
I got some pics of the roast. It's still attached in the middle. I gotta run out so I'm gonna look for a rub or might pick up a couple extra spices.I forgot to say I only have the regular big easy, not the SRG. Since I can't adjust the temperature, do you guys think it might be better to cook it slower in the oven? I'm a bit of a noob at this lol.
Quote from: Antonovich on March 18, 2016, 10:39:50 AMI got some pics of the roast. It's still attached in the middle. I gotta run out so I'm gonna look for a rub or might pick up a couple extra spices.I forgot to say I only have the regular big easy, not the SRG. Since I can't adjust the temperature, do you guys think it might be better to cook it slower in the oven? I'm a bit of a noob at this lol.That's a game changer for sure. Shoulder I would not do in the Big Easy, but you can cheat the butt in the Big Easy. Here is how.... Treat the butt the same way as i mentioned before, but this time place the butt in the chamber then light it. Since there is no wood chips you wont have smoke to worry about unless you have a 9 in cake ring (called the Tommy Ring here) if you get one place wood chips around the outside of the ring and start the unit 15 mins before placing the but in, this will get some smoke going.Once that is done then place the basket with the butt in the chamber and let it go till there is a good bark starting to form YOU must watch or it can burn. In about an hour or so with a bark started remove the butt, foil it in two sheets (be careful not to tear the foil) and place back in till IT of 195 or so remove and keep in foil and a cooler for 2 hrs before pulling apart.OR, you can cook in the Big Easy for the first part then finish in the oven. This way you will have some good bark yet low and slow for the rest. Hope I have not confused you, if so let me know where I messed upI have done so much with these cookers I forget other are new and not sure what I'm talking about half the time It's that or OLD AGE