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Post by hoddo on Apr 6, 2015 9:48:45 GMT 10
My brother was cleaning out his freezer and dug this big ol chunk a meat out, gave it to me and said to cook it. He doesn't know what it is neither do I but I suspect its a rump? Weight is about 6.5 kilo. Should I low and slow or roast? Looks like a bit of a fat vein in there but not much marble. I was thinking Kamado to try and keep it moist then slice thin, vacpack ,freeze for sandwich meat
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Post by smokey on Apr 6, 2015 10:24:21 GMT 10
Almost certain its rump. 150c in the Komado till your doneness
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Post by hoddo on Apr 6, 2015 10:58:54 GMT 10
What do you think about injecting it?
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Post by smokey on Apr 6, 2015 11:15:56 GMT 10
It won't hurt to inject it. You might be better to brine it if you have the means to fit it into a tub or bag. You will get a more even moisture retention.
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