2browndogs wrote:you mention snake, so i am assuming a kettle or similar. Indirect is the go, like a roast. Think 180-200deg for an hourish
DAK wrote:Hi All,
I cooked a 2.4kg bird using the brine method for 1hr 45mins to internal of 80c on a Kamado Big Joe and it was perfect.
Just thought I'd share a time/temp experience as there's not much of that in the thread.
Thanks Captain for sharing.
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