Well not a complete failure but not up to my expectations. I had the setup all there, a Bell and Evans natural 14# bird, brined 12 hours with Alton Brown brine recipe, dried uncovered overnight in the fridge, indirect plate setter over a V rack and drip pan on a 325 Egg, stabilized for 45 minutes before on the Egg. Problem was my Thermapen was reading low temps. I pressed it in the breast and took readings. I pulled at 160 but it took 4 1/2 hours to reach 160 by my readings. I did not calibrate the dome Therm but it's a newer Tel Tru so I thought it was good. I believe my problem was that I pushed the Thermapen in too far to take readings. I pushed in until I got to the inner cartilege. For some reason, the temps there were lower than what I figure now as the middle of the meat mass, where the temps were higher. I should have taken readings not so deep in, and pulled around 3 hours but I was relying on the Thermapen readings. Why were temps lower in the middle of the bird? No stuffing except for aromatics; apple, onion, sage, rosemary. It's like the inner cavity of it was a lower temp than the meat. I would have thought opposite. Everything else was great. Help me to not do that again with suggestions. Happy Thanksgiving, all!
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."