View Single Post
Old 10-01-2013, 09:19 AM   #12
Thermal Mass
is one Smokin' Farker

 
Thermal Mass's Avatar
 
Join Date: 02-05-13
Location: Jackson, WI
Default

This one I did last weekend was in your temp range on a UDS. Panned til 160, foiled til probe tender, rested (wrapped in a cooler) just over 1 hour before slicing. 12 hours total, and it could have probably have been "done" sooner, just being picky.

http://www.bbq-brethren.com/forum/sh...d.php?t=172175

This is the best one I have done to date.
__________________
42" WFO,-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast PINK Thermapen
Offically a ZERO!!
My Build:
http://www.bbq-brethren.com/forum/sh...d.php?t=153650

"When it comes right down to it, you just want to be surrounded by good people and good food."-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Thanks from:--->