S
StayDown
Guest
With my first UDS just around the corner I was wondering if there was a place I could get a general idea of finish temps for standard BBQ fare and the temps at which to pull and hold.
I know there are individual threads discussing each meat but I thought it might be nice to have a general list of temps and hold times.
Thanks in advance brethren
I know there are individual threads discussing each meat but I thought it might be nice to have a general list of temps and hold times.
Thanks in advance brethren