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Discussion in 'Beef' started by greiser, Jun 1, 2014.
Probe is reading 190...am I good?
A lean flat can be done in four hours. Check it for tenderness. You may want to slow it down a bit if tough
What cooking temp are you using?
Thank you, it was smoking at 235. I took it off at 93 degrees and wrapped it in towels and placed in the cooler. Should I unwrap to check for tenderness or wait until later. I suppose I can always grill a bit if need be?
Your call. It will get more tender in the ice chest. There should be liquid in the foil. Was it "bending" when you removed it from the smoker? Any visible blood or un-clear liquids?