I have a 12 lb ribeye roast on the uds put on @ 0730, now @136 deg, thinking pulling it @ 140, not a rare crowd. so shooting for medium. Any suggestions, also have a 7 lb boston butt. will post pics hopefully
here's the results. I might of been able to go another 5 degrees, it was remarkably cosistent color from edge to center, from low temps of smoking? Tasty. Pulled pork butt @ 190, was a little tougher than last one I did to 200 deg. Thanks for the help and suggestions