Lots of good info in that post Ray and good read! Glad you touched o the room temp meat point too. It’s always funny to me to hear people say they bring their 15 pound packer or 10 pound butt up to room temp before putting it on the smoker. Was it left out for 12 hours?
Thanks. OSS! I've tried researching the origin of that advice but had no luck finding an answer. So it's probably an old wive's tale that's persisted through the years, passed on from generation to generation. Either that, or some celebrity chef said it without testing it for accuracy and it stuck.