Good morning folks.
At 5:15 am i put on a 7 lb butt, and a 7.2lb brisket. set to 215 degrees.
4 hours later or so, i am already at 168 internal temp. what gives?
and thats on 2 probes in each piece of meat.
What im looking to do is slow this thing down.
if i foil them now, i could take them out just before golf and let em rest in the cooler for 5 hours (thats WAY too long right?)
or could i somehow foil them now, rest them for a while, then put em back on when we get back?
im desperate here.
We tee off in 3 hours, then play for 5 or so.
would really love some advice.