Originally Posted by buccaneer
Thanks brother, I appreciate the post.
I just probed it and I still have string resistance so we keep a rocking on.
I rally would love to make my first cornbread but we have a national infestation of closet moths that are screwing up grains.
Oh well, maybe some damper will do.
You put it on a little over 3 hours ago at 225*F, it's gonna take at least 10 hours to get to tender. I start to test for tenderness after the center of the flat (watch out for the fat in the middle, don't take that temp) has reached about 185*F. You have a ways to go. Sit back and enjoy a few drinks while I go catch a few winks.
Trust your cooking instincts. You want it tender. Anything short of that will be dry and tough.
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