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Unread 12-02-2012, 07:42 AM   #16
fantomlord
is one Smokin' Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
Originally Posted by bmonkman View Post
In an earlier thread ( http://www.bbq-brethren.com/forum/sh...d.php?t=148655 ) I talked about my first cook on my new (to me) WSM. I completed it and included some pr0n.

Let me know what you guys think. I suspect I pulled it off a bit early as the meat was a bit chewy.
Quote:
Originally Posted by bmonkman View Post
Thanks everyone! I'm really happy with the taste and appearance. But it was a bit too chewy. It didn't have that borderline melt in your mouth feel to it. I suspect I didn't let it sit long enough. I pulled it off when the internal temp was just over 195, wrapped it in foil and a large towel and put it in a cooler. I took it out after abut 50 minutes - I was hungry.

Brian
looks great sounds like you pulled it based on temp. you're better off using the bone...when it wiggles freely, it's ready to pull.
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Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
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