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Unread 09-16-2012, 05:14 PM   #54
On the road to being a farker
Join Date: 03-16-12
Location: Greensburg PA
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[QUOTE=Vision;2212512]Oh, I'm outright worshiping the guy and hope the Franklin threads continue.

Somehow, "worship" seems inadequate!

I just did a 5lb Sammy's flat (salt & pepper only) at 275 for about 4 1/2 hours until internal was 200. Wrapped in parchment for another 4 hours at 200 and it just about fell apart when I picked up the parchment. Juice was squirting as I carved it against the grain (as if I needed a knife).

How can I have been so completely clueless all these years!
Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher!
mallorjc is offline   Reply With Quote