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Discussion in 'Beef' started by got smoke, Jan 31, 2008.
do i let them go to about 190 to 200 for pulling as well as the pork? or is it a lower temp thanks
'Bout the same, Got.
Start probing it around 200*, it's not done till the probe slide's in like butter! My last one went 225ish...
ok thanks iam doing two of them along with meatloaf (first time) and some ribs and if i got room a fatty i will have qview and will try to get it on next week but i got to work all 7 days next week have a great weekend
Woah... suppose it depends on the cut, marbling etc. Thanks Bubba...points for good advice!