quote:Originally posted by Pags:
Pull the one that reaches your desired temperature first. Then watch the remaining one and pull when it's at temp. Each is its own animal. Double heavy duty foil, beach towel and cooler the one that's done first. It'll stay hot to the touch for a couple hours.
Once it's pulled from the cooker, the meat temp won't rise as much for meat slow cooked in a smoker as compared to meat cooked at higher oven temperatures. You may want to smoke the PB to a little higher temperature. Enjoy.
That's what I did. They're in the cooler double wrapped with towels.
The temp came up so fast after it got to 112 that I really had no choice except to pull them. It was 112 and 15 minutes or so later it was 125. So no slow roasting for me.
Perhaps I should have done the 225 (turns out I goofed and had it on 250 instead. Damn....) for only an hour and then opened/turned it down to 140.
Dunno. Wish is wasn't $90 worth of meat I was experimenting with!
Perhaps the temps haven't come up in the cooler (like the last time I did it) so it'll be holding in the mid 120s so when I do the 500 degree crusting it'll come up nicely to the low/mid 130s.
Here's hoping.