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Okay, the cook was disappointing. I put the meat on at 8:30 at 275 F. Smoked it till the bark looked good and the IT was 175ish. Wrapped it in paper and took it up to 200 and probed. It took a little push to get it it so I gave it another hour. It was better but I was not real sure so I gave it another 45 minutes and it seemed about the same but the IT was now 212. I was scared so I took it off. (mistake I fear)
I let it sit on the counter still wrapped for 1.5 hours till the IT was 150, then stuck it in the Cambro. It sat in there for another couple hours till everyone got here and were ready to eat.
It was fairly dry and a little stiff. The bend test was not happy and it had a little tug. I am confused because that all sounds like under cooked (I could obviously be wrong) because there was no crumbling and falling apart around the edges when cutting which I have seen on over cooked meat.
The confusing part was the 212 IT. I have a Thermapen, brand new ThermaQ and the Guru probe and they all agreed so I know it was not a faulty read. I will say though that I was not happy with the probe test. I was sure that with that high of an IT that I had gone past the ideal point and there was still a little push when probing because I had over cooked it.
I am about to set all of the damn electronics aside and "go with the force", just go with the probe alone.
Any thoughts, wisdom or help of any kind would be greatly appreciated.
BTW, It still tasted great at least.
Thanks