Quote:
Originally Posted by forgop
I will get a thermometer for sure, but I think the idea is that you have to rely more on how it seems to want to pull apart more so than the temp itself.
I didn't find the bark to be dry at all. It held around 225 for the first few hours and maybe for a stretch over the last 2 hours, was probably closer to 250 because I failed to see that the water was nearly gone, explaining why I didn't get the temp to come down after almost closing the vents completely.
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Then it's just the pictures then. What kind of rub did you use?
I can see your point on the texture of the meat. However, the old adage goes "if you're looking, it ain't cooking". By having a good thermometer, you don't have to start feeling texture until the internal temp is at least 190. Before that, you would be going by time, which can bite you.