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Old 01-22-2013, 12:30 AM   #15
ColdFyre
On the road to being a farker
 
Join Date: 09-03-12
Location: Diamond Bar, CA
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whelp, fire got up to the 280 range for a bit after I checked it the last time. Clamped everything down to almost closed to get it back down. Got down to 250 after another 30 min. I checked it after another hour and the meat was at 202 and felt "kinda" tender with the probe going in. Not like butter. I debated and decided to pull it, wrap it in a blanket and let it rest. An hour later, family was starving and the pic is the result.


outside was pretty damed good but the inside was dry and firm. Not sure what I did wrong. My guess is that I just needed to let it set on the Kettle unwrapped for a long while more. Started to panic I guess at the 200 degree range.

sigh....
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