"Dave Bugg" > wrote in message
news:9uvMj.3249$nT1.1511@trndny09...
> Joseph wrote:
>
>> I averaged about 225 to 240 degrees F and they hit
>> the
>> 190 degree mark right at 12 hours.
>
> While 190F is commonly talked about as a target internal
> temp, I prefer the 180-185F range. I have less problems
> with dry meat then waiting for the 190F mark. Also keep in
> mind that pulling the butt at 190F means that you will
> probably see another 5F rise.

I was at the ready and it came off at the tick to 190F.
I watched it hit 167F and then dropped to 164F and it did
seem to take a while before it started to move again.
Thanks for the tip, I think I'll leave the temp probe in
place next time. I can watch it while it rest too.

Joseph

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Brinkman Charcoal Smoker
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>
>
> --
> Dave www.davebbq.com
> What is best in life? "To crush your enemies, see them
> driven before
> you, and to hear the lamentation of the women."
>