Originally Posted by tortaboy
Guess I did a 2 hour BBQ on my chicken, and a 10 hour BBQ on my chuckies huh?
Yes that is correct.
Sorry, I won't be able to join your club. I enjoy my beef R-MR, chicken done at 165, pork pulled at 140, lamb R=MR, sushi is great, and tuna seared on the outside and rare in the middle.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro