"Dave Bugg" wrote in message
news:9uvMj.3249$nT1.1511@trndny09...
Joseph wrote:

I averaged about 225 to 240 degrees F and they hit
the
190 degree mark right at 12 hours.

While 190F is commonly talked about as a target internal
temp, I prefer the 180-185F range. I have less problems
with dry meat then waiting for the 190F mark. Also keep in
mind that pulling the butt at 190F means that you will
probably see another 5F rise.

I was at the ready and it came off at the tick to 190F.
I watched it hit 167F and then dropped to 164F and it did
seem to take a while before it started to move again.
Thanks for the tip, I think I'll leave the temp probe in
place next time. I can watch it while it rest too.

Joseph

--

http://www.geocities.com/jrpitzner/BBQ

Brinkman Charcoal Smoker
CharGriller Duo w/Side Fire Box




--
Dave www.davebbq.com
What is best in life? "To crush your enemies, see them
driven before
you, and to hear the lamentation of the women."