"Dana Myers" > wrote in message
om...
> Dave Bugg wrote:
>
> > M&M wrote:
> >
> >
> >>Dan needs some help here. Obviously neither I nor frohe has figured
> >>it out. Somebody weigh in here with some insightful comment
>
> > One word: Gremlins.
>
> I was thinking more along the lines of too hot, too soon.
>
> Dana

I dunno. It takes a good deal of time or very hot temps to get a hunk o meat up
to 140 (the legendary no more smoke temp). I don't know if 1 hr. would do it.

Unfortunately, I can't offer a solution.


Tyler