Depends on the fat content of the ground beef, which isn't stated, and the temp in the cooker ...
There's a vast difference in the shallow depth temp of a 160F central temp cook if the cooker was at 200F, than 300F ...
Furthermore, what we CAN say for certain is that there's juice all over the board ...
You couldn't say that you think it would have been better if pulled earlier? ...
The truly skilled cook can makes tasty well-done food, too ...
My experience with trolling ...
There's a vast difference in the shallow depth temp of a 160F central temp cook if the cooker was at 200F, than 300F ...
Furthermore, what we CAN say for certain is that there's juice all over the board ...
You couldn't say that you think it would have been better if pulled earlier? ...
The truly skilled cook can makes tasty well-done food, too ...
My experience with trolling ...