01-06-2012, 01:15 AM
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#42
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Babbling Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
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Quote:
Originally Posted by hamiltont
Looks fantastic!! Personally I like to take them to 160F internal, foil with some water (AKA steam) and then to 200F. Then towel & cooler for at least an hour. Oh so tender. Cheers!!!
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Yup! That works for me!
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Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star General Pellet Pooper
Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
www.amlwoodart.com
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