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Old 01-05-2013, 08:49 PM   #11
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio

So I was disappointed with how it sliced up. I cooked it till it probed tender all over. About 11 hours. Since it was done this morning and I didn't want to eat it till late afternoon, I let it sit in a dish loosely tented with foil for about 40 minutes then I heavily wrapped it and coolered it till about 430 this afternoon. When i unwrapped it the flat was pretty tough. The point was in decent shape. Parts of it kinda had a pot roasty taste to it.

Any thoughts on where it went wrong? The long hold in the cooler? Cooked to long, not enough?

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