0 Members and 1 Guest are viewing this topic.
Looks good so far. But got to ask, when you foil at 150 instead of 160 or 165 and then turbo cook do you not lose a lot of the good "low and slow" by not melting fats/connective tissue ?Asking cause I would think you'd want to pull and wrap above the 160 mark
Quote from: TMB on February 13, 2013, 04:11:41 PMLooks good so far. But got to ask, when you foil at 150 instead of 160 or 165 and then turbo cook do you not lose a lot of the good "low and slow" by not melting fats/connective tissue ?Asking cause I would think you'd want to pull and wrap above the 160 markWell Tommy I must admit that you absolutely correct!! I just checked my little black book of recipes and I've always foiled my Pork Butts at 160ºF and NOT 150ºF ... At my age, that's why I meticulously document all my cooks ... BUT it doesn't do me any good if I don't read my own documentation Where were you a couple of hours ago I'm at 193º right now. I might just take it to 205-210º and hope that the 3 hour FTC rectifies my error!! Time will tell. Besides, as the Smoking Monkey once said ... "You can't hurt it cause it's already dead" ...
Really nice.I knew i would want one these.