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.
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
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