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Old 07-27-2013, 11:03 AM   #4
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Join Date: 03-21-06
Location: Indianapolis, IN

Originally Posted by nucornhusker View Post
Start simple with your first one. I'd say rub with S&P, no injection, and cook until probe tender. When you can slide a thermometer in like it's going into butter, it's done. It can be anywhere between 185 degrees to 215 degrees, so check for tenderness, not temperature.

When done, wrap in foil and and then a towel and put in a warm cooler to rest for 1-2 hours at least. Slice against the grain and enjoy.
Yep! I agree!
Tony Hunter

Pit Happens!

Char-Griller Outlaw w/SFB - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
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