Cold shocking meat - Baltimore Pit Beef

twelvebeer

Hello! First time posting here!

I recently got an egg and last weekend tried some baltimore pit beef from a recipe here (Griffen i think)... I took the meat off at 115 and let it rest. The temperature peaked at 138 after 1/2 hour or so which resulted in the meat being a little over cooked(it was still very good with the tiger sauce). I was wondering if anyone has ever heard of or tried cold shocking meat like you do vegatables to stop the cooking process.

r270ba

What temp and how long?  I think you probably should just pull it a little sooner.

twelvebeer

r270ba said:

What temp and how long?  I think you probably should just pull it a little sooner.

I think I seared it @ 350 for 1/2 hour and then cooked it indirect heat @ 350 until internal temp reached 115. I thought about next time taking it off sooner but then thought of putting it in a gallon zip bag and submersing it in an ice bath.

r270ba

If it were me I think I would take it off sooner.  I have not done pit beef but I have never 'shocked' meat before...only veggies.  I will obviously defer to someone who has cooked pit beef before but that is my $0.02

fishlessman

thats a pretty big rise for a 350 degree dome cook.. did you use foil, im thinking no foil and place it up on a rack when resting?

twelvebeer

No foil... I may just do an experiment this weekend. Cook two roasts and cold shock one.

Texansurf

I would just pull it at a lower temperature. One of the reasons you let meats rest is to allow the heat and moisture to distribute evenly. A cold shock will arrest this process. If you haven't calibrated you thermometers I would recommend that you do. It is the first thing I do when I buy one and before any important cook, such as a family event or cook-off. Once the water is boiling you can do several very quickly.

Hoov

Interesting idea. But then you have cold meat?!

Little Steven

This time of year I just put it on my egg table outside

Smoked_Turtle

I am planning on getting a slicer soon and the first thing on the list is some B-more pit beef. Used to live there and one of the things I miss most is the Charcoal Grill in Parkville. Can't wait for that slicer. FEAR the Turtle - UMD

jobiswan

twelvebeer said:

Hello! First time posting here!

I recently got an egg and last weekend tried some baltimore pit beef from a recipe here (Griffen i think)... I took the meat off at 115 and let it rest. The temperature peaked at 138 after 1/2 hour or so which resulted in the meat being a little over cooked(it was still very good with the tiger sauce). I was wondering if anyone has ever heard of or tried cold shocking meat like you do vegatables to stop the cooking process.

jobiswan

If you want to stop the cooking process quickly, seal the meat in a food grade bag, like sous vide, and place it in a ice bath (1/2 water and 1/2 ice).  Water dissipates heat (BTU's) ten times faster that air of the same temperature.