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