About 2 hours in the smoker. Moved in the mid 120⁰s to Sous Vide at 135⁰ for about 4 hours. After a 15min rest, seared on hot grill. Cuts with a fork! 2nd picture is from Combustion predictive thermometer.by Cactusunderkilt Write A CommentYou must be logged in to post a comment.
