Did ever notice...

[2005xfr]

Did you never notice that it takes "forever"  for the meat to get to the last 10 degrees?

 

[chef jimmyj]

Seems like Chicken loves to stall 10* out for me...

...JJ

 

[diggingdogfarm]

Sure, but it makes sense, the differential between the smoker temp and the meat temp is less the closer you get to finish, so things slow down, plus we tend to watch it very closely near the end.

A watched pot never boils. :biggrin:


~Martin

 

[oldschoolbbq]

Pop another one , and wait... Hehehehe