Quote:
Originally Posted by lewdog
Looks great. I think when I tried this I didn’t get it up to a high enough temp. It was good but more like steak bites for some of the pieces.
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I let it get up to 165, then wrap until it hits 195. Then I cube, sauce and cover and let it run for at least another hour to two. Makes all the difference in the texture of the final product.
Alot of the recipes I see are like oh this is a 5-6 hour deal tops, I usually average 7-8 because I want them bitches soft.