udt89
Newbie
- 24
- 10
- Joined Sep 27, 2010
when reading around the site I see people stating they are at a constant 250 degrees for X hours. Didnt I read in this forum somewhere to get to the required temp in 4 hours you need to be at 275?
also, just to confirm, putting a temperature probe into a meat while it is still uncooked changes the rules? So is that what you guys are doing? Not probing the meat until after the first 4 hours since it is considered intact?
Hope that makes sense
also, just to confirm, putting a temperature probe into a meat while it is still uncooked changes the rules? So is that what you guys are doing? Not probing the meat until after the first 4 hours since it is considered intact?
Hope that makes sense