Prime is usually done around 190° for me. I start checking around 180-190. Try moving the probe farther towards the flat. You may be hitting the fat layer between the two.
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And I think that may be more the consistency I’m looking for rather than falling apart. Great insight thank you. Next time I plan to start probing earlier. To me once the probe literally slides in like a knife in warm butter, it’s over cooked. That or my resting method is pushing it to that point. Either way I’ve got some great tips to take into my next cook.
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SmokeyO - I think you're being too hard on yourself. It might have been slightly overcooked, but come on... "...The flavor was spot on and not wrapping gave an incredible bark. ..." is a success.
If you want the texture even better, start probing at 185. I use an instant read thermometer to probe since it's longer and easier to work with. It may well. have been that the flat was still pretty warm and thus more flexible than it would be if it had cooled to a lower temp.Comment
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