Hello everyone! I had some guys from work come over today for a lunch meeting at my house. I put a 14lb packer on at 3:30pm yesterday, Sunday. I rubbed it with mustard and dizzy dust coarse. The temp on the Maverick was anywhere from 212 to 226 at the top of the AR. Pulled it off at 8am today. The temp was 198 when I pulled it off. Amazing! This was only my second one and it was so much less stressful than the first one.
I do have a question. It seems that most people recommend pulling anywhere from 195-205. That would mean when you FTC it right away the meat will continue to rise in temp to about 205 to 215, correct? Then would it make sense to pull it at 185-195 so that the carry over takes you where you want it to go?