Comment on [deleted]
HeyThisIsntTheYMCA@lemmy.world 2 months ago
You gotta go low and slow. 12 hours (give or take) at 225°F until it gets to an internal temperature of 203°F and becomes fork tender.
Comment on [deleted]
HeyThisIsntTheYMCA@lemmy.world 2 months ago
You gotta go low and slow. 12 hours (give or take) at 225°F until it gets to an internal temperature of 203°F and becomes fork tender.
dream_weasel@iusearchlinux.fyi 2 months ago
I prefer to do mine on the grill with a few pieces of a louisville slugger Maplewood bat on the coals. Instead of 12 hours though I wrap mine in foil at about 7 hours when it hits the stall.