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Stoke&Smoke · 05-04-2010, 02:31 PM

was 205, now 180 and still in the cooker? That seems odd.

Have you tried to stick a probe in it with the grain to check for tenderness? As said before, generally by 205 it's pretty close to done, though point may take longer

05-04-2010, 02:31 PM	#10
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL Downloads: 1 Uploads: 0	was 205, now 180 and still in the cooker? That seems odd. Have you tried to stick a probe in it with the grain to check for tenderness? As said before, generally by 205 it's pretty close to done, though point may take longer __________________ 2 Skinny Cooks Competition Team http://2SkinnyCooks.blogspot.com KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list