Cliff H.
Master Chef
I was so impressed with Pappy's technique that I had to try it myself. Bravo Pappy. I applied a little science to it. I ran a probe close to the bone and let um go until they hit 195 deg. That temp was aquired after exacly one hour. Dome temp ran steady at 350 deg for almost The entire time. Juices ran clear and under the skin was still very moist.