It took about 3 hours before it hit the temperature to start watching.
Note: variation of recipe. I wasn't sure if I had enough fat or too much fat so I just covered it with a pound of bacon. Then after 3 hours when it hit the correct temperature I pulled the bacon off and let the Maillard reaction happen. The bacon I will save for later.
Edit: changed caramelization to maillard, silly me
Note: variation of recipe. I wasn't sure if I had enough fat or too much fat so I just covered it with a pound of bacon. Then after 3 hours when it hit the correct temperature I pulled the bacon off and let the Maillard reaction happen. The bacon I will save for later.
Edit: changed caramelization to maillard, silly me