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Is This Normal?

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    Is This Normal?

    Have a full packer on the smoker for about 10 hours. There is a disparity between the point IT and the flat IT of about 15 degrees. The point looks to be cooking quicker. They are not separated, so is this normal?

    #2
    Yup, it’s pretty typical. The point can take a higher finishing IT due to the fat content.

    Comment


      #3
      Take the probe out of the point. Take the flat to probe tenderness. Give a good warm hold afterwards.

      Comment


      • smokinsteve
        smokinsteve commented
        Editing a comment
        Thank you Sir! So it's kind of like out of sight and out of mind.

      #4
      I had the same question on my first packer, and got the same answer. It all worked out.

      Comment


        #5
        I say that to my Dr all the time.

        He "normally" say no. 😱
        Last edited by HawkerXP; October 7, 2019, 06:01 AM.

        Comment


          #6
          I say that to my Dr all the time.

          He "normally" say no. 😱
          Last edited by HawkerXP; October 7, 2019, 06:01 AM.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Or, can I get a second opinion?....yeah, I think you're ugly too.

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