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Re: Is it Master Forge or my chuck roast?


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Posted by Bob in Fla on August 04, 2012 at 07:49:02:

In Reply to: Re: Is it Master Forge or my chuck roast? posted by Jackitup on August 03, 2012 at 20:57:53:

Quote:
"Stop flipping and wait. Sounds like it's in the 'plateau'."

Yup. What he said.

Every time you open the door, you let the heat out and add cooking time.

"When you're lookin' you're not cookin'"

When cooking butts and briskets, as the cologen breaks down and renders out of the meat, the internal temperature of the meat will stall and sometimes even drop a degree or too. It's normal.

BOB


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