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Old 08-03-2009, 12:17 PM   #11
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Join Date: 06-29-08
Location: Fort Worth, TX

10 hours on a drum seems like an awful long time for a 6 lb flat. The other thing that jumps out is you said the temp on the meat dropped back to 170 when you put it back on the drum to firm it up. That seems odd. My bet is maybe there was some sort of mishap with reading the temp...It has happened to me...and when you left it on for the extended time it dried it out. It was a great looking piece of meat....maybe you have to sacrifice firm bark for tender and juicy....sometimes its hard to get both on a drum.
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