u/Economy-Bag-7833

Thighs cooked with the Vortex on Saturday and then low and slow with the snake method for the beef chuck and pork belly. Tried a bit hotter this time around 135C and pleased with the results! Wrapped the beef at 73C and cooked through to about 94C before resting until the temps dropped to around 65C. Pork belly was probe tender at 93C but simply rested and will eat that today after slicing.