Quote:
Originally Posted by MOhillbilly
Normally wrap at 155-160. Your not going to get anymore smoke ring once the meat temp goes above 140.
I sell a fair amount of BBQ and this has been a pretty good system mostly because it’s less waste than a blackened product.
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Thanks I give it a try. Also going to cut up some of it up in bites size pieces, after first cook, cover in sauce and wrap in foil for some poor boy burnt ends.