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Old 10-10-2010, 11:29 AM   #2
is one Smokin' Farker
MOS95B's Avatar
Join Date: 05-05-09
Location: Robbinsdale, MN

No matter the cooking temp, it's done when it's done.

I personally don't foil. I just watch the fire until the meat hits about 190. Then I start probing every half hour or so until it feels right.
Originallly posted by BigButzBBQ
If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
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