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Unread 07-11-2012, 10:14 AM   #16
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Okay.... 270 for 5 hours.

What was the "pull" temp... 130-140?

It certainly looks delicious. I've always thought that cooking beef long, low, and very slow yielded amazing results, ever since I was gonna broil a burger once, and this girl I was just atarting to date did the "pop-in" to me: I put the temp down to barely warm and forgot all about it (the pop-in worked out well). Later that night, I found the burger still cooking..... very slowly. I thought.... what the hell, I'll try it. It was downright amazing!

Betcha that roast was too. man, makes me hungry seeing such great work!

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
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