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Old 09-24-2012, 08:27 PM   #4
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia

If it were me, I'd cook it at about 290* - 325* and wrap in foil after two hours. Let it cook wrapped for about another two hours until it probed tender then let it rest for another hour before slicing.

You may be running a risk of drying out such a small piece of meat at such low temps for a long period of time.
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote