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re: What is on your smoker today, baws and friends?
Posted on 4/6/19 at 2:44 pm to Chucktown_Badger
Posted on 4/6/19 at 2:44 pm to Chucktown_Badger
Don't pull at that temp. Are you probing 8n different areas of the meat to make sure of the internal?
You may need to wrap to push through. Once it gets to 190 start probing and when the probe slides in like butter it's ready. Not a second before
You may need to wrap to push through. Once it gets to 190 start probing and when the probe slides in like butter it's ready. Not a second before
1
Posted on 4/6/19 at 3:22 pm to Tiger Ryno
Yeah, checking around a bit. End by the bone is at 182, other end 191, center still showing only 170. I just rotated it and a shitload of fat poured out.
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