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Old 05-11-2010, 09:22 AM   #24
gtsum
is one Smokin' Farker
 
Join Date: 08-30-03
Location: Richmond, VA
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looks like you got it! I go by the bone and the feel of the meat..when the bone pulls out easily, and the meat feels like a big blob of jello, it is done. I always let rest at least an hour and then pull...my temps are usually around 200-203 when they reach the above stages
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