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Unread 01-28-2013, 09:58 AM   #9
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
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Originally Posted by Bludawg View Post
SO was that 175 on the way up or 175 on the way down? I haven't cooked any thing longer that 7 hrs in so long I can't remember when.
Would think on its way up... was still resistant like a dart board.
The only sign of tenderness was the point just starting to get soft.

Won't be long now... flat @ 195*. Point is already taunting me.
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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