I'll clarify my post a little here.
I can only test for doneness after it is wrapped and I have a probe in it the whole time after it's wrapped.
With this in mind, I'm relegated to go by temp. So, I'm kinda of looking for an average pull off temp.
Nothing really, maybe some juice to add to any sauce u make.Lets say I dont wrap until “Done”, and wrap after.
What do I lose?
Lets say I dont wrap until “Done”, and wrap after.
What do I lose?