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OLS · 07-21-2011, 11:14 AM

Dry AND out of focus, haha.

I am not sure what I am doing right, but I rarely get too much retraction off the bone. I think it is that last 15-25 degrees
past where I range, about 220 for the entire cook. They come out bursting with juice and as tender as anything I have
had like it. But you can BARELY see the tips of the bones protruding. I would say that yes, it is unwise to be that high.
But I have no thermometer, I just check on em every hour, haha.

---edit----
good thing you are working in a hospital....you are going to need REGULAR cholesterol checks.

07-21-2011, 11:14 AM	#2509
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: What's in your smoker? Dry AND out of focus, haha. I am not sure what I am doing right, but I rarely get too much retraction off the bone. I think it is that last 15-25 degrees past where I range, about 220 for the entire cook. They come out bursting with juice and as tender as anything I have had like it. But you can BARELY see the tips of the bones protruding. I would say that yes, it is unwise to be that high. But I have no thermometer, I just check on em every hour, haha. ---edit---- good thing you are working in a hospital....you are going to need REGULAR cholesterol checks.