Welcome to Incremental Social! Learn more about this project here! Check out lemmyverse to find more communities to join from here!
HeyThisIsntTheYMCA , 2 months ago You gotta go low and slow. 12 hours (give or take) at 225°F until it gets to an internal temperature of 203°F and becomes fork tender. That way all the collagen and fat renders out.
You gotta go low and slow. 12 hours (give or take) at 225°F until it gets to an internal temperature of 203°F and becomes fork tender. That way all the collagen and fat renders out.