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Old 10-24-2010, 04:19 PM   #8
Knows what a fatty is.
Join Date: 09-05-10
Location: Easton MD

I usually pull mine around 185. The relative doneness, I think, has to do with how slowly you get it from the first temp peak (around 165 or so) back to your finishing temp. This is where a fire at 225 or one at 250 or 275 makes a HUGE difference.

When you pull it off the WSM, foil, and add to the cooler it's going to rise in temp ~20 degrees, and then sit there for hours. So there will be plenty more cooking going on until you unfoil and put on the cutting board.
BGE (M), Weber (22" OTS, 26" w. Auber, Genesis Silver C), GMG Davy Crockett, UDS
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