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Got a good one here, any ideas?

SundownSundown Posts: 2,971
edited 9:56PM in EggHead Forum

Just put on two 10.5lb. picnic shoulders at 5:30. Had them out for a while so the uncooked internal temp was about 48º when I stuck Mr. Polder to the smaller of the two. Here I am at 6:15 and the internal temp of the meat is already 105º.
Am I not remembering things any more or is that a little quick? The probe is in a meaty area, not near a bone. Thinking of dinner tomorrow afternoon at about 4ish whith the hungry hoards in attendence. Somoeone please tell me I just can't remember things and I'll feel better about going out tonight for a nice Eye-talian dinner. Thanks

Comments

  • Nature BoyNature Boy Posts: 8,521
    Sundown,
    Your good mang. 105 is cooler than the driveway in the summer. Keep on gittin it!
    Chris

    DizzyPigBBQ.com
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  • WalterWalter Posts: 67
    Sundown,
    Seems a little quick... but what's your dome temp? I've had a few rise really fast, but then they slow down and eventually sit at 150-160 for what seems like an eternity before going over the top and heading home.

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