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Unread 01-22-2005, 12:01 AM   #1
On the road to being a farker
Join Date: 05-28-04
Location: Plano, TX
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Default It's 12 you know what temp your meat is???

Well, it's midnight...temps are holding steady, a little low, but that's ok, got plenty of time. The 2 butts are sitting at about 140 internal...another 10 degrees and I'll pull them from the smoke, let them sit for an hour, then pull. The brisket is a little behind, but I will probably pull about 160 and slide it into the oven at 150 or so till morning...fatties will be done and ready for biscuits and gravy in the morning...God I love this stuff...
Stacey D Cochran
Third Hyphen ***Computers, Consulting, Creative***
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