Originally Posted by Toast
Hard to tell from the pic but it looks a tad overdone. Internal temp should have been 145*F at least. I've noticed with fatties they seem to get done quick. I would also suggest making sure that 250*F reading is correct. Grill temp being a hotter temp than dome temp and such.
Not sure about the temp. You're probably right though. I cook entirely by feel. The only thermometers I own are in the doors of my pits. I intend on stepping up my game with a Thermapen, but the Boss Lady wants to get me one for Christmas. So the wait begins.
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