Originally Posted by themule69
It would help if you would add your location to your profile. You said 8 but it is already 8 or passed 8 somewhere!
When you dropped the temp you also allowed more time for it to dry out. I know it is to late now. But you would be better off to have cooked to IT then dropped the temp in the smoker. Then you are using it like a proofing oven.
Ahh good point....didn't think about that. I am in SE MI. Sitting at 172 currently.
I shouldn't have delayed it by dropping temp for mule's "drying out" purpose, or the fact that it will most likely not be done in time now....but that is ok. I have beer.
I thought as fast as it was cooking it would be done by 6. Interesting...these last 20 degrees are taking the longest. It is now foiled at 275 degrees, and I took what little juices I had and dumped them on top before foiling. My wife is hungry LOL. Im not sure I will be able to let it rest.