View Single Post
Unread 08-21-2010, 06:32 PM   #5
Jeff S.
Full Fledged Farker

 
Join Date: 04-20-10
Location: Coeur d alene, Idaho
Downloads: 0
Uploads: 0
Default

I just started doing the hot and fast early July, and I love it.

I think I stand less of a chance of drying it out that way, it only cooks for around 2 hours unwrapped.

Wrap the thing, save what you can. Let it rest for a few hours, as the capillary action of the meat opens it can draw any remaining juice.

If you slice it and its dry, use the ole restaurant trick.

Get some au ju going nice and hot and put the slices in it. Let it cool again to around 165 or so,

Jeff
__________________
Sweet Blue Que

Trailer'd LownSlo 48" x 20" with a Char-Broil Grill
Hinged Dome UDS, Weber Kettle lid UDS
Weber Performer
Red (Super Lightning Fast)Lithium-Ion powered ThermoPen
2 Modded ET-73's 2 stock '73's
IGrill
WSBA, PNWBA, KCBS, KCBS CBJ
It's the I behind the Eye that see's
Jeff S. is offline   Reply With Quote