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Unread 03-12-2007, 08:56 AM   #13
chad
somebody shut me the fark up.
 
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To followup what Tim said, we foil when we get the color we want...then shoot for 195 in the point and then pull them out. Seems to work pretty well for us in competition and I use that same plan when catering. The time in the cooler or other warmth saving methods equalizes the juices and allows the rest of the connective tissue to break down.
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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