Quote:
Originally Posted by Chainsaw13
The vid I watched, Hey Grill Hey, she thought the same might happen with the butterfly. But it came out still nice and moist. She did foil wrap for the last couple hours.
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I just watched one of her videos, it fits your decription. Looks good.
I think the difference here is that she was butterflying and I'm cutting into big cubes/chunks with more surface area per weigh. That alone could do it. My cook temps vary, if I'm in a rusn, they could go 325-365. Hers was more textbook at 275. I foil too, but less scientific on the temp & time.
Like to hear how it turns out for you.