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Originally Posted by jminion
As others have stated those cuts that contain little connective tissue those lower finish temps are accutrite. This subject mirrors another I hear all the time, if low and slow is good then why not for all meats? The same thing applies little or no connective tissue then higher cooker temps and finish temps are the prime technique.
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"ACCUTRITE"!
Jim, are you taking a correspondence spelling course taught by Phil?
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"You can't always get what you want but if you try sometime you just might find you get what you need"
Mange Bene Viva Bene!
Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
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