Thread: Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend?
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Old 06-29-2017, 06:09 AM   #456
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Inmem58 View Post
I was pretty much jerky, I didn't use any foil at all and never let it rest. Also, I have a digit instant read thermometer and I always thought to myself afterwards "did I have it set on Celsius"?


180 C would be like 350 F. If you were cooking below 350, that's not possible.

I usually foil mine after about half my smoke time, and when I pull it, wrap it in towels and put it in a cooler for at least an hour.

If you cut right into it, any moisture left in the meat bled out, which is why it was dry.

Did it have a fat cap or was it trimmed?
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