Originally Posted by Pole D
What temp were you cooking at?
Ancient Chinese secret
OK... not so secret. With the FEC I get good results starting out low (180) for four hours and then ramping it up to 250. Total cook time was about 12 hours.
Originally Posted by Terry The Toad
Looks mighty tasty!
Did you put pan (foil) drippings on it, or did you whip up something special to put on it after it was done?
Foil drippings. I tasted the drippings and they tasted good so I defatted some and added some to the sauce.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
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