smokingkettle
Full Fledged Farker
- Joined
- Aug 26, 2015
- Location
- Austin, TX
Don't worry about losing any juices. It will be plenty juicy being a prime packer, I hope.
Lol. Yeah. I feel good about it. I really appreciate everyone's advice.
Don't worry about losing any juices. It will be plenty juicy being a prime packer, I hope.
Ok now I have a question. Why the big flux in temp preference? Someone posted, let it cook to 145*, others to 200*. Is there any reasoning to this?
Here is a question for you bludawg...if you are wanting to remove the point for burnt ends...I know you don't...but what if. Do you remove it before butcher paper is applied or cook it all the way and remove and rewrap for cool down?
If you are doing this, seperate the point at 160°.
Wrap the flat or not until it is probe tender.
The point, cube it up, put in a pan with your favorite sauce or rub and cook another hour to hour and a half. I think...this is "burnt ends"...??? Maybe.:wink:
Yep...what I thought Pat...only I finish my BE different....separate...heavy on the rub...cook about two hours past the flat...cool a bit....cube and serve.
Here is a question for you bludawg...if you are wanting to remove the point for burnt ends...I know you don't...but what if. Do you remove it before butcher paper is applied or cook it all the way and remove and rewrap for cool down?
Wow... nice pron. Please keep the pics coming