- Joined Dec 23, 2013
Sorry, been offline for a while. Smoked them at 225* for about 2-1/2 hours to bring them to 165* internal temp. Time is not as important as the IT. At that point I wrapped them in foil to braise them and keep them from drying out. Same cooking temp for the whole process, 225*. They cooked in the foil, in the smoker, for another hour or so to an IT of 180* then I basted them in sauce and put them in the oven on high broil just long enough to Carmelize the sauce. Hope that helps!So I would beg to ask.. How loong did you smoke them? How long in the foil? and how long in the sauce... and all at what temp?
We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.