Originally Posted by ITT 250
I did inject it but only with a bit of beef broth. If you go back in the posts, I checked the temp on the grill after 5 hrs, it was 180F on my Thermoworx. I took it off and put it in the cooler and wrapped it. I checked the board again and after reading some more posts, I decided to keep the foil on but put it back on the grill. I left it there for another 2 hrs. It was only 160F. I then put it in the cooler for an hour thinking it will rise. stayed 160F. Unwrapped, and put back on cooker for 10min just to Bark it up a bit.
Something still out of whack there, that does not make sense. It should still probe tender even if its a flat especially after that much time it should have actually been way overcooked and fall apart barbacoa tender even dry as you stated. I cook whole packers (10-12lbs) at 275 300 in 5 to 6 hours. Cooked a flat last weekend just as an experiment it was done in 3 hours @ 300. Have you checked the temp guages or that thermo thing for accuracy?