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Unread 03-04-2013, 12:23 AM   #2
is Blowin Smoke!

Join Date: 08-09-12
Location: Spokane Valley, Washington
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You didn't cook it long lots of what we Q "It's done when it's done". you should have continued the cokk til it "probed like buttah", then rested, it would have redistributed all those delicious juices. Cooking at 225 you were looking at a long cook anyway. I'm sure others will chime in with add'l advice.

Keep at it tho, trial and error is a pretty good teacher.
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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