| Description | Temperature | Timing |
|---|---|---|
| Extra juicy compared to traditional cooking, but with a softness that some might find too soft. | 140°F (60°C) | 45 minutes to 4 hours |
| Fully firm and extra juicy, with a very smooth texture throughout. | 150°F (66°C) | 45 minutes to 4 hours |
| Nearly traditional texture-springy and juicy, quite firm, but starting to show a difference in texture between fat and lean areas, with the latter starting to turn a little loose and crumbly | 160°F (71°C) | 45 minutes to 4 hours |
| Description | Temperature | Timing |
|---|---|---|
| Extra juicy compared to traditional cooking, but with a softness that some might find too soft. | 140°F (60°C) | 45 minutes to 4 hours |
| Fully firm and extra juicy, with a very smooth texture throughout. | 150°F (66°C) | 45 minutes to 4 hours |
| Nearly traditional texture-springy and juicy, quite firm, but starting to show a difference in texture between fat and lean areas, with the latter starting to turn a little loose and crumbly | 160°F (71°C) | 45 minutes to 4 hours |