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Unread 06-19-2013, 04:34 AM   #3
is Blowin Smoke!

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Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I do this all the time

All I do is let it rest, then put it in a covered roaster in the fridge

the next day, put it in the oven with a little water (maybe 1/2 cup or so)in the bottom at about 275 and let it get up to temp,(bone will wiggle) then pull it and serve
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie

Member Great Lakes BBQ Assn
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