Quote:
Originally Posted by pnoon
Very tasty. Although a bit drier than I expected. After the first 2 hours, I misted it with an apple juice and olive oil mix about every 45 minutes. Took it off at 180 (5 1/2 hours total) and let it rest for 20 minutes. Everyone loved it. I just am way too critical when it comes to my cooking. Always looking to improve it. I was anticipating that moist and succulent texture. Minor problem. Will continue to experiment.
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The last one I did I bought a whole one and cut it in half. Cooked one half to 155 degrees, let it rest for 45 min and it sliced great and was very moist. The other half I let go until it started falling apart to make pulled beef sandwiches, it was a lot drier but was fine after I chopped it up and mixed my sauce in it.
IMO 180 degrees may be a touch to much for me?