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Joined: Feb 2003
Posts: 12,855 Likes: 42
Booner
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Booner
Joined: Feb 2003
Posts: 12,855 Likes: 42 |
internal should be at 195 to pull 160 is my limit. 195 is burnt. I agree with Outback. Get it to 160 and then slice it with a knife. The only thing I would wanna get to 195 is a chicken. Well that would be some burnt azz chicken I can't imagine anyone wanting rare chicken. I split them in half and put the thermometer in the thigh, and it takes about 40 minutes for my grill to bring it to 195. The outside is brown and the skin is a little crispy, but it sure isn't burnt. A lot of the fat cooks out if you get it to that temp.
All the labor of man is for his mouth, and yet the appetite is not filled.
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