The BBQ BRETHREN FORUMS. - View Single Post

Gore · 12-07-2012, 11:02 PM

I basically do what most everyone else does. 225* to ~125* internal (maybe a couple degrees less). I take it off and tent for 20 minutes, and open my vents. I normally have the fire going about 600* or so for a quick sear. During the rest, I find it typically climbs 10* IT. The sear is fast, so no need to rest afterward.

So, let's see, that was cook at 125* until an IT of 600* then sear at 225*

Did I get that right?

The only thing I can really add is that many people prefer the ends. You might want to slice this in half before you cook.

12-07-2012, 11:02 PM	#8
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I basically do what most everyone else does. 225* to ~125* internal (maybe a couple degrees less). I take it off and tent for 20 minutes, and open my vents. I normally have the fire going about 600* or so for a quick sear. During the rest, I find it typically climbs 10* IT. The sear is fast, so no need to rest afterward. So, let's see, that was cook at 125* until an IT of 600* then sear at 225* Did I get that right? The only thing I can really add is that many people prefer the ends. You might want to slice this in half before you cook. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"