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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-31-2013, 08:49 PM   #1
RatRod
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Default Need some help

Put on a 15lb packer at noon . 230-250 degrees, foiled around 8 at 170 IT. Just probed , the point is butter but the flat is not , sittting around 198 IT.....

When is the IT too high and its not gonna probe tender ? Ill leave it on as long as nec. But if I'm fighting a loosing battle ill say uncle . Ramped the UDS UP TO 300 when I foiled ....

Any advice ?
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Unread 08-31-2013, 08:50 PM   #2
SmittyJonz
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I've heard up to 210*. I've never let one go that far - too scared......
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Unread 08-31-2013, 09:12 PM   #3
bbqbull
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Probe the flat every hour until tender. You should be fine.

Did you add some moisture like apple juice or coke? That will speed up the process with some steam.
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Unread 08-31-2013, 09:30 PM   #4
Bludawg
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The probe don't lie a thermo will. Just probe the thickest spot on the Flat when it has no resistance it's done.
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Unread 08-31-2013, 09:40 PM   #5
RatRod
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Yea Blu.... Just happens my probe is attached to a thermo haha.... Just probed it again and it seems to be loosening up a bit . IT is around 205.
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Unread 08-31-2013, 09:43 PM   #6
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Listen to bull and bludawg, it's done when it probes tender, not before.
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Unread 08-31-2013, 11:10 PM   #7
RatRod
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12 hours.... 207 IT ..... Probed like butter !

Flat in the cooler , point chopped and back on the UDS , trying burnt ends for the first time , pron to follow after I sleep.

Thanks fellas
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Unread 09-01-2013, 07:20 AM   #8
IamMadMan
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Glad things worked out well for you and you finally found it probed like butter.
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