plantimals on Nostr: in your original post, you mention letting it go for 4-5 hours and then wrapping. a ...

in your original post, you mention letting it go for 4-5 hours and then wrapping. a better way to decide when to wrap is to base it on temperature. you will want to get it up to 165 or so internally before wrapping. then the goal is to get it up to ~203 for the final breaking down of collagen. once you hit that point, sticking the temperature probe in should feel like it's going into warm butter, no resistance after you poke through the wrap. then take it off and rest for as long as you can. serve when internal temp hits ~140. the slower it takes to cool down, the better situated will be the fat and juices.