Quote:
Originally Posted by madwi
top round went 7 hours. Was perfect. we've done thick ribeyes steaks in about 3.
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I do 1” steaks at 3hr. 1 1/2” I typically go 4.5-5 hrs. Always at 130*F. Ribs were 165*F between 6-8 hrs. The 8 hr ones were definitely more tender and the fat had rendered more.