8.3 lb whole packer with dalmatian rub
Cooked mostly between 240-260 (even when I added 18 chicken wings above it on the Hovergrill). After the wings I left it at about 280 for a couple of hour, then just let the kettle cool off slowly down to 230 while the internal tempo went from 181 to 198. Took it off after stabilizing at 198 after about 7 total hours.
Wrapped the pan and into faux cambro. When I re-insert the probe I hit a 201 spot. Sat in the cooler for 3 hours, where it fell to 154. Put it into a 170 oven for the last hour until dinner.
So, as I said, a bit dry, but still tasty. Will probably be better when re-heated. Next time, I think I'll stick to 225 and wrap at 170. Maybe with butcher paper. I really like the bark, but moist is more important.
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