Originally Posted by Bob in St. Louis
Well..... picking the meat up with tongs yields...um...well....
I took it out of the pan and put it on the grate. The internal temp is 175.
It's in middle of the "stall". Let it go till it's probe tender. I've had good luck in the 205-210 range.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)