Good anwsers I see here.
I've done it only once and I've have seen other Dutch Brethren do it live.
I think you need some (more) liquid and Phoil to Phinish the product.
I maybe wrong but I think you can't pull a chucky easily like porkneck/shoulder aPhter you hit the right internal temp.
__________________
-TG
-WGA (3)
-UDS (S,M,L)
All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Last edited by Phubar; 07-25-2013 at 12:08 PM..
|