Cooking at 275/285 I find that if I go past the 200 mark the MM is a challenge to slice cleanly. If above 195 and probing tender in multiple locations I yank it, vent until below 185 then into the cambro.
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1
[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
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