Quote:
Originally Posted by Bludawg
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.
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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. 
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Bacon should be capitalized as a pronoun for pork!
A BBQ Servant; cooking for the Troops, Churches, and Charity
Operation BBQ Relief founding member
Lang 84 Deluxe Kitchen known as "The Glamazon"
Custom Klose Backyard Chef... of Snot, 22.5 WSM
Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP
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