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In article >,
lid says...
> On Mon, 03 Nov 2003 04:06:39 -0600, Steve Wertz
> > wrote:
>
>
> >You can Q it at around 225-240 for 7-8 hours until it reads 135
> >inside.
>
> Make that 130-132 or so. A big hunk of meat like that will retain
> heat for a while. I like mine pretty bloody.
>
> -sw
>

I'm afraid it's gonna have to go to 145 F. The wife loves it well done
and med rare is about as rare as I can get away with since she bought
it. 8/ She'll get the end cuts, I'll get the center, dogs get the
mistakes/scraps. Got a bag of hickory chunks just waiting.

Bill