rockyathabaska
Knows what a fatty is.
- Joined
- Feb 9, 2009
- Location
- vancouver b.c. Canada
I’ve had a lamb roast on my Weber At 250 for 2 1/2 hour and have internal temp of 127.
Should I now foil it to get to pulled temp? I don’t want to dry it out.
Thanks Rocky
Should I now foil it to get to pulled temp? I don’t want to dry it out.
Thanks Rocky