Quote:
Originally Posted by Flinger
Sooo, I'm cooking one next weekend... here's my thinking:
Same approach with the following changes...
Put probe in thickest part of the flat. Cook at 250. Wrap at 165. At 203, check for tenderness by probing to assure "butter like" characteristic. If tender all over, place in ice chest for 2 hours. cut and serve at 140 or so.
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Sounds like a plan! I don’t wrap mine, but a lot of people do.
I also do fat side up in my smoker.
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WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone
Last edited by Shadowdog500; 07-12-2019 at 09:31 PM..
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