Need advice. I smoked at 250 for 3 hrs, removed at it of 152. My chuck is reading 205 right now after 1 hour in 300 oven with liquid. Its not soft butter probe tender and didn't seem to want to pull easily so thinking its not done yet. Im like 2 hours ahead of mybplanned dinner time.i reduced oven to 225. Help? Leave it?Hope you like it. Let me know what you think.
It was amazing. Did my thread here. Thanks again for a life long recipe. https://www.smokingmeatforums.com/threads/barbacoa-co4ch-d4ve-recipe.272037/Smells great, right?
I like it as it is... he just looked at the ingredients and mentioned that it seemed heavy on the clove to him. I don’t think he made it using my recipe so it is just an observation based on the ingredients. Go ahead and cut back on the clove and try it. Let me know how it turns out.