Media post - 27 December 2020, 18:58

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  Well, the timing for a normal-time dinner might have been off, but that's something easily taken into account for next time. I took the meat off the smoker when the internal temperature was at 96˚C, left it in the foil for 45 minutes, and HOLY FUCK IT WAS EPIC. Didn't need ANY sort of sauce, it was amazingly delicious and completely moist and tender!

  our house darkroom food barbecue

  Posted on 27 December 2020, 18:58