"JimnGin" wrote in message
...
I'm cooking (or re-heating) one tomorrow night for dinner. I'm going
to grill it over lower, in-direct heat . I'm figuring on heating it to
an internal temp of about 145-150, and using apple wood chips for
added smoke flavor. Does all this sound about right? Any suggestions
or ideas?

Thanks,

JimnGin


When I do this I grill over indirect heat with a wood chunk or so at a very
low heat, 250F or so. As it's fully cooked, you don't need to have the
internal temperature warmer than what you want to taste. I stop at 125F, and
rest it in a warming oven. The internal temp. will rise to 130F in 20-25
minutes and that's about what you want.

Kent