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dataminer-x t1_j1olz2r wrote

How did you approach the cook?

We do slow and low, 220F for 30 minutes a pound, finish for about 15 minutes at 500F.

Looks great!!

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rtavbipolarbear OP t1_j1omsth wrote

Salt and pepper 24 hours uncovered in the fridge night before.

Rubbed with butter and a salt pepper garlic. 250 with a temp probe. Pulled it at 120 I think it was about 2.5 hours. Let it rest for about 40 min under foil and the. 10 min at 500 uncovered with more butter on top.

Tried to make an au jus with drippings but didn't really work out. Turned into lumpy gravy so just left that out. I was surprised how relatively simple this was. Was always nervous to try it since I botched a brisket last year.

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IamCanadian11 t1_j1our90 wrote

You dont really thicken an au jus. Just use the juice next time as is.

3