Quote:
Originally Posted by Chainsaw13
Also, what IT did you shoot for?
BTW, the results look really good. Nicely done sir!
|
I pulled when IT reached 200 on each one. Since I only had one meat probe, I had to move it around aiming for lower rack smaller cuts and working toward larger cuts and top rack assuming they would cook slower. I rotated them and moved the probes accordingly.
The one wasn't real dry, just a bit. Very edible, but better with sauce because of it. Once I mixed it (drier meat) in with the rest, you couldn't tell.