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Unread 01-21-2013, 05:54 PM   #38
Babbling Farker

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Join Date: 08-02-10
Location: Santa Poco.
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Pulled it and wrapped it in tinfoil, then a large towel and dropped it in the cooler.
Gonna let it sit a couple hrs. The temp of the meat was showing 200 with the thermapen. Cooked it a little over 7 hrs. I will let you know how it came out!!!

Thanks again for all your help!!!
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!

50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!
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