Shawn W
TVWBB Emerald Member
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I did four fresh butts in about 21 hours without foil starting Friday night. Removed them at 191ºF internal cuz I had a 4º internal temp setback when adding some fuel then foiled and rested. It seemed to work out, they pulled nicely and were nice and moist.
On Sunday I did a 5 lb standing rib roast (TVWB Herb Crusted Prime Rib), cooked to 138º internal. Darn good. I was going to pull at 135º but 138º was the next update I got from ET-73 after 134º. Whatever. Foiled and rested for a little better than an hour.
I would have liked the rib roast a little less done but nearly everyone else would have liked it a little more done. Some day I will have to do one how I want it done.
If someone don't want to eat it they can dial 310-1010 (Pizza Hut).
I did four fresh butts in about 21 hours without foil starting Friday night. Removed them at 191ºF internal cuz I had a 4º internal temp setback when adding some fuel then foiled and rested. It seemed to work out, they pulled nicely and were nice and moist.
On Sunday I did a 5 lb standing rib roast (TVWB Herb Crusted Prime Rib), cooked to 138º internal. Darn good. I was going to pull at 135º but 138º was the next update I got from ET-73 after 134º. Whatever. Foiled and rested for a little better than an hour.
I would have liked the rib roast a little less done but nearly everyone else would have liked it a little more done. Some day I will have to do one how I want it done.
