I know I said in an earlyer post I wasent going to cook this weekend, well, this recipie has been stuck in my mind since I joined. I followed Dutches recipie and cooking methods to a tee and this really was outstanding! Especially that sauce!
The only thing I did different was pull the meat off at 155. My questions are:
What does Dutch mean by "Tent the meat with foil"?
I pulled the meat off the smoker at 155. I let it rest for 10 min and when I checked it again it was 145. I thought the meat temp rises after it sits.?
Heres some pics