Quote:
Originally Posted by Fire Me Boy!
The bigger the hunk of meat, the longer it needs to rest. If you didn't give it an hour or more, that's likely the reason it dried out on you.
As for this comment above on low and slow - that's arguable. My PBC cooks around 300. I've used propane smokers, offset stick burners, electric smokers, and the only thing that they give you better than my PBC is a better smoke ring (which is all aesthetic). The benefit of my PBC at 300 is I finish my brisket in half the time.
|
Eh guess I am a cooking noob that doesn't keep up with the times
