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Unread 10-10-2005, 12:36 PM   #4
Solidkick
somebody shut me the fark up.
 
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Join Date: 10-21-03
Location: Bandera Owner in Missouri
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Ag,

Are you taking the meat straight from the fridge to the cooker, or are you letting it warm up a little at room temp before adding to the cooker? Also, is your 225*-250* reading you're talking about at grate level, or from a thermometer stuck up high in the lid or off to the side?

Sounds like you may just be getting to the "sticking" point of your butt and brisket.
If you wear out feeding the cooker, move them to the oven to finish.
I cook by internal temp as well, but I use it more as a guide to when I'm looking for the probe to slide in and out with easy than rather it has to hit a certain temp. A probe may slide in with no resistance on one butt at 190*, the next one, 198*
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