......on the Memphis Pro today.
Simple salt/pepper rub with a bit of onion and garlic powder. Went on this morning at about 7:30 at 260. Hoping for a 7-8 hour cook, followed by 2-4 hours rest in FTC but gave myself a few hours leeway just in case.
Temp hit 150 around 10:30 this morning, but this pic is at noon, with temp at 156, so it’s stalling out. I’m planning to put it in a pan with a bit of beef stock at around 170, covered tightly with foil.
Wish me luck!
Simple salt/pepper rub with a bit of onion and garlic powder. Went on this morning at about 7:30 at 260. Hoping for a 7-8 hour cook, followed by 2-4 hours rest in FTC but gave myself a few hours leeway just in case.
Temp hit 150 around 10:30 this morning, but this pic is at noon, with temp at 156, so it’s stalling out. I’m planning to put it in a pan with a bit of beef stock at around 170, covered tightly with foil.
Wish me luck!
