Originally Posted by Stoke&Smoke
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
Using the red thermapen, and yes that is odd. But nothing good comes easily.
Dinner time is not for a few hours so I think I'll leave it in and see what happens. This is a learning experience so I hope I learn something.
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