Yes and no If I was “cooking a pork roast I’d pull it at 160ish but this is bbq When brought up to 200 slowly all the tissues that are chewy or tougher render into the meat
Yes and no
If I was “cooking a pork roast I’d pull it at 160ish but this is bbq
When brought up to 200 slowly all the tissues that are chewy or tougher render into the meat
Mailard reaction. Starts at 190 to get fork tender meat. I make sure that the air is moist with a pan of water on the heat, too.
Mailard reaction. Starts at 190 to get fork tender meat. I make sure that the air is moist with a pan of water on the heat, too.
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