Quote:
Originally Posted by OLS
Dry AND out of focus, haha.
I am not sure what I am doing right, but I rarely get too much retraction off the bone. I think it is that last 15-25 degrees
past where I range, about 220 for the entire cook. They come out bursting with juice and as tender as anything I have
had like it. But you can BARELY see the tips of the bones protruding. I would say that yes, it is unwise to be that high.
But I have no thermometer, I just check on em every hour, haha.
---edit----
good thing you are working in a hospital....you are going to need REGULAR cholesterol checks.
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I'm backing off the atkins for awhile now and going back to WW. Won't be firing up the smoker for awhile now.