Thank you Jan... ;)
Quote:
Originally Posted by INmitch
For what it's worth here's my timeline:
9 am on 250 degree's in uncovered butter bath.
10 am cover w/foil.
10:50 out of pan on rack.
11:10 sauce n back on (I drop smoker temp to 220 @ 11)
11:47 out for turnin
Internal temp is usually 205. At 12:10 I taste one of the two thighs that I don't turn in. Juice still runs down my chin. Hope this helps.
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO
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