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brokenwing's latest activity
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I either package and use the sous vide to reheat or I separate the juice from the fat then put the juice in the tray with the meat and... -
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Looking good my brother. Long time no talk. Glad to see your back in the saddle per say. I have only had one stall on me at that low of...
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It happens. Is that a deboned pork butt? The exposed meat is well beyond the 140° I oven finish my meat at 300° in a foil wrapped pan.
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brokenwing replied to the thread Easter pulled pork.That is bone in, should I go crank the oven temp up? I will quit worrying about my 4 hour window then I thought that included internal...
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brokenwing replied to the thread Easter pulled pork.Ty so much, I was a little worried about the temp being low after 4 hours but I think my thermometer is off a few degrees, so I believe...
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My electric smoker is down so the minion method on the Webber kettle it is! 4 hours at 250 degrees pulled it with a internal temp of...
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