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Old 09-29-2008, 07:25 PM   #7
Bigdog
somebody shut me the fark up.
 
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Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
Originally Posted by Knothead View Post
Bigdog, how do I cook them half way then finish them? I don't understand
In other words, undercook them. I smoke them in the bandera for about 3 hours at 225 to finish, so 1/2 would be 1-1/2 hrs. Pull them before they start to pull back. I judge doneness of them by how much they pull back off the bone.

Sled has another good idea of spraying them and then wrapping them in foil and finish on the grill to crisp up.

The key to either way is to not overcook them so when you reheat, they will be done and not dry.
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Bigdog
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Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
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Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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