Quote:
Originally Posted by Buehler445
I couldn't get it there either when I did it.
It's not a bad eat, but it needs some more help. Braising that ****er (burnt ends) is a good approach.
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I think next time I'm going to make sure the one I pick has more marbling. Then I'm going to up the temp a bit, maybe run it at ~245 and go that route. It took almost 7 hours and I'm thinking that might have just been too long. I took it to 160 internal in about 4 hours the wrapped it, but from that 160 mark until 205 was about 3 hours, that seems a bit too long.
Oh well, the taste was good enough, but sauce was required, and it just hasn't compared to previous efforts.