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Old 07-22-2013, 02:26 PM   #16
is Blowin Smoke!

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Join Date: 05-30-13
Location: Kyle, TX

Originally Posted by El Ropo View Post
Go back over there, get another one and slow smoke on a bbq bit till internal hits 120-125, then toss it on a searing hot fire and remove when internal hits 135-140. Rest loosely tented under foil for 20 minutes then slice and serve.

Then see how much that cut of pork sucks.
There ya' go!!!!
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
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