In article >, frohe says...
>
>bregent wrote:
>> For small cuts like
>> this, is it better to keep the cooking temps on the low, or high
>> side, compared with the thicker packers cut?
>
>Big or small, keep in the 250°F range. Then monitor after a few hows
>to see if its done and ready to come off the cooker. A fork test
>works good.

Thanks frohe. It turned out pretty good and our guests and we finished it off
pretty quick. But, I thought some parts were not as tender as they could be, and
the whole thing was a little dry. Is this just inevitable with a smaller cut?
Would a mop help keep it moister? When it finally passed the fork test, the
internal temp was around 200! Should I have lowered the cooker temp once the
internal reached 160F? Thanks again.