I'll also add that I've upgraded the probes on my pit controller. New pit temp probe with a holder gizmo and I ditched the food temp probe that came with the controller and bought a Thermoworks Dot.
Okay we hit an IT of 202. I've got them off the pit and wrapped in bowls. I'll let these rest till about 5:30 then I'll pull it all apart for some Sammies!
You should Dave! Its inexpensive, easy and oh so tasty. Just like brisket or pork shoulder you simply cook it until the fat renders and the collagen melts.
You should Dave! Its inexpensive, easy and oh so tasty. Just like brisket or pork shoulder you simply cook it until the fat renders and the collagen melts.