So 149* to 153* in 30 minutes.Half an hour at 275 now, IT is at 153.
Yup---Go ahead and foil, and leave it at 275* too.Thanks John! I'm sitting steady at 156 and the hour is about up. Getting ready to foil now.
That's good that they were close.The MES thermometer matched up pretty much exactly with the needle thermometer. It went up to 157 right after my last post. Nuked the apple juice and got it all foiled up! C'mon 200!
Thank you so much for sticking around for me John!
My Step by Steps are supposed to make things Easy. I don't like to see a nice guy follower having problems.
Oh gotcha... ya, I'll still probably be upgrading to a better thermometer system. Can't put in all this work, money, and love and risk it all to a cheap thermometer!
That's Great----Kicking Butt now (Pun intended).John, you're too kind!! I can't thank you enough! I really just must have gotten one stubborn piece of meat!
I'm cruising along now... Already up to 168!
You're right Adam!!
Even with your problems, that pulled pork WILL be great.
It will be worth it.
That sounds like you're out of the woods now.Thanks c farmer! I hope so! Temp is rising really fast now. Already up to 182.
You could do that, but since it's getting late, if it was me, I'd just pull it & let it rest on the counter for a half hour.John, for the rest, should I do just like the prime rib... Open the door to cool it off, set the temp to 100, then close it back up? Should I then leave it in for 1/2 hour or a full hour?