Originally Posted by Vision
Just curious, why 235?
Given the structure of the meat there's no reason to go that low. I'd cook it at 300 or 325.
Really just followed this thread:
and that seemed to be the consensus temp to cook
All the times listed by thirdeye seemed to have temps from 220-250 so picked something in the middle...no rocket science on my part picking that temp.
IS there an advantage to cooking higher?