We have a new local farm raised meat shop in Lancaster called Kalon Farms. It's like dying and going to meat heaven. We also get our regular meat for the month thru a CSA. Chestnut Farm. If any Mass folks are interested @EricD.
That's after the 2 hour 15 nap in the cooler she was bang on 140. A magic number so I've read. Started at 185 ish.
It was delicious. But I was short on smoke and my rub didn't stick. So I know there's room for improvement!
I would take the skin off next time. It didn't allow the fat cap to crisp up.
All together my temps ran 225 +/- 15. That'll never happen again! 7 hours! Shit luck.
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