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Unread 12-07-2012, 07:39 PM   #2
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks great. I usually cook mine at 225-250 to an internal of 125* and then let it rest a bit while I get the cooker up to 400* or hotter, then back on to get a crust, which doesn't take long. The difference for me is I cook mine boneless on the rotisserie, I'm not sure how the bone on will play out. Only cooking to IT of 115*, not sure that the meat at the bones would reach even a rare temp of 130*. I'm sure that many others here that have done the bone in will chime in and get you the info you need.
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KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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