- Mar 26, 2016
- 15
- 15
Just finished these in the MES. I was worried because they were a bit meatier than normal, but they came out with just the right chewiness.
I used the 2-2-1 method with pecan chips at 225 degrees and sauced them for the last hour. The meat pulled back about 3/4 of an inch but it's hard to see because of the extra meatiness.
I used the 2-2-1 method with pecan chips at 225 degrees and sauced them for the last hour. The meat pulled back about 3/4 of an inch but it's hard to see because of the extra meatiness.