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i'm delirious from staring at the thermometer! 194 right now, I'm pulling it at 200 and putting it in cooler for a couple hours. I will take pictures of the dried out shriveled up chunk of meat from cooking for 20 hours
The smoker temp is confirmed with an ivations remote therm. both are in agreement within a few degrees. the two meat probes are pretty much in agreement too and those are confirmed with a thermapen, so i'm pretty confident the temps I see are the correct temps. I did remove the fat cap to get...
22hours will put me right at dinner time. I think i'm going to leave it unwrapped and spray every hour with apple juice. It's at 174 right now. so much for the 1.5-2hrs per pound! i'm glad I started it early, my original plan was to start it at midnight.
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