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I'm not sure but I think this may be a job for MANGRATESTjcoley said:Thanks all for the suggestions. I don't think it was the Rockwood. It was burning clean for an hour before putting the burgers on. I used to do burgers hotter, but found the m much moister at the lower temp.
Anyone can hit a 3 wood. It's like...cheatingFearlessTheEggNoob said:Last one I did I tried pulling the naked packer off the egg at 165 then finished it up in a 250 oven using a turkey oven bag. Rather than using a toothpick method for doneness I poked on it with my finger outside the bag to judge how tender it was. Fat side down the whole time. Very tender and the bark was fine by me. Only downside was I went too heavy on the Worcestershire sauce during the rubdown.