Quote:
Originally Posted by InglewoodFan
So that was a massive fail. I had the temperature dip a bit overnight while I dozed, no lower than 200F. But I could never get this one out of the stall, wrapped it and everything. I have three temp probes both in the meat and the barbecue and all my temps looked good. I just couldn't put enough heat into it to get it past about 165F. After 20+ hours I had to cut my losses. The flavor isn't bad but the meat is super tough. Will get chopped up and vac sealed for chili or whatever.
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Keep in mind next time it might be easier to wrap and finish in your oven. Easy temperature control.
I had to do it once out of necessity.