View Single Post
Old 04-27-2007, 06:13 PM   #27
somebody shut me the fark up.

Bill-Chicago's Avatar
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed

Originally Posted by thirdeye View Post
Now two more questions. Do you add any liquid to the foil? How long do you like to leave it?
Originally Posted by willkat98 View Post
Personally, I would take it up to 165* internal, wrapp in foil after spraying thouroughly with apple juice, then return to the grill until you reach 190* internal.
Originally Posted by willkat98 View Post

Sometimes people will even run hot water in their cooler, to "pre warm" it, but this shouldn't be necessary. The point is to just bring down the temps slowly. I leave the probe in there, and keep the thermometer on the top of the cooler. When I see 160-165*, I know its cool enough to slice without burning my fingers!!
Caveat, I would leave it longer if I could stand to.

I grab my thick pork pulling rubber gloves and go to town.

The only thing this thread lacks is 3eye's pictorials

The death of "willkat98"

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M
Bill-Chicago is offline   Reply With Quote