Quote:
Originally Posted by Fire Me Boy!
Rec Tec Stampede, 275 degrees to 128 IT, then rested for 20 minutes.
Next time would probably go 250 to get a little more smoke on it, but cant complain about my results. Turned out as close to perfect as I've ever made.
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That’s perfectly cooked with no hint of gray meat at the edges.
Do you allow it to warm up before cooking? If so, how long?
What are you using for a rub (asking for Bob Kraft)?