Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range.
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Good Talkin' With You
Bruce
22 1/2" WSM
2 18 1/2" WSM's
Pitmaster iQue 110
Weber 22 1/2" Kettle
Weber Smokey Joe Platinum
Weber Genesis Gasser
Treasurer, Great Lakes BBQ Association
Member Rubbed, Smoked and Sauced BBQ Team
KCBS/CBJ #55356
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