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Old 09-22-2017, 01:55 PM   #17
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX

The problem is you are too far away from Texas!

I think just try to keep all the variables consistent and keep cooking. I like using a wooden skewer to check for tenderness in a couple places where the point meets the flat. Try to let it rest for at least 2 hours, with the temp coming down where it's not overly hot to handle. I've never checked for temps during cool down, but IT is probably in the 160*s. Hot N Fast is fine except you can over cook it quickly if you aren't careful. Marbling is very important IMO. It's what separates a lot of good teams and restaurants vs ordinary ones.
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