Quote:
Originally Posted by PigBoy
I really like this idea! 175* seems a little high. Was it dry at all?
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If it was just my wife and I, I probably would have pulled it off around 165, but we had some neighbors over, and I always get scared that I'm going to make somebody sick, so I left it a little longer. It actually stayed really juicy though, probably from the moisture in the apples on the inside.
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Anthony - Pork City Grillers KCBS team
CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn
Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member
Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal
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