post #1 of 1
Thread Starter 
I shoulda listened to everybody on thisĀ forumĀ and pulled it at 130 and left it alone I pulled it at 130 but and then wrapped it and took it to 140 both of them still good but not quite rare enough I have a top round I'm doing tomorrow I will be pulling it at 130 and wrapping it and leaving it alone

did a pork roast as well everything was a little too dry it won't happen like that again