Quote:
Originally Posted by chassis
TXSTYLE I used the 3-2-1 method which, as I learned it, is 3 hours bare meat on the cooking rack, then 2 hours tightly wrapped in foil, then 1 hour in the roasting pan with no foil. Temp was a constant 225 deg F.
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Will have to try this and compare to my usual 5 hrs in foil @200 + finish with sauce over charcoal/smoke to see if the extra steps yields better results.