Quote:
Originally Posted by FL335
It looks so good! I smoke on a propane smoker...much easier to control the heat. at 10ish I triple wrap it and stick in the oven until 200ish. Let it rest for 30 minutes or so and bam! Crush it with red sauce.
|
Thanks, I use a big green egg. Actually was very surprised how steady the temperature kept, this was my first long smoke with it. The thermometer I got lets you set up some min/max ambient temps and target temps for meat and sets off an alarm on your phone if it breaches them, so it makes long cooks a breeze. Can do up to 4 probes