14lb beast. The stall seemed to last at least 5 hours at around 170-175 degrees. Royal Oak burned out after around 10.5 hours. Ran it around 200-225 (dome) all night. Had to take off the beast this AM and reload more coal. While bringing the LBGE back up to temp (350, to then settle it back down to around 250 - dome), I put the beast back on. The internal meat temp got up to 192 but is now around 183, about 30 mins later. Feels pretty good to the touch. Company coming over to eat in 2 hours and I would like to let it rest before serving. Think I should pull it now and let it start the rest or crank up the heat to 350ish for about 30 mins then pull it?
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Talking large pork shoulder or brisket-can't tell from original post-regardless either cook does not need a rest before pulling/slicing so no worries there. Depending on the hunk of meat will dictate a little about how to finish it up-pork-anywhere in the 195*F plus range-brisket-thickest part of the flat, probe with no resistance in or out and finished-generally 190+ to around 205*F. Take the dome to around 325-350 to punch it home.
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