Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thanks, i will try that. It has been resting in tented foil fo 30 minutes so now I will wrap it tight in foil and put it in a cooler until everyone is hungry. Sound good?
Thanks for the info. My smoker temp is at 223 and has been for the past hour so i'll lower it a little. It looks like the meat is going to be done way too early, what should i do to keep it warm until dinner at 6:00?
I'm reading that I should pull the meat at 127° or so. Any suggestions? It's only been on the smoker for 1.5 hours and its already at 109! Seems fast. I think my Maverick is playing tricks on me.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.