View Single Post
Old 01-02-2013, 08:01 AM   #32
Smoke House Moe
On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota

Cook to 195 -200. Rest it for 30 minutes covered. Pull out bone. Place one hand on top of the other, like you are giving chest compresions, push down in center of pork cut. Done.
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote