Oops...

[pokerdave]

OK, apparently my remote probe was lying to me... I had moved it from my top Butt to the bottom and it went from 168 to 175... Ok, making good progress on the bottom one...

Then it quits getting signal at all. Replace batteries in the sender and receiver, no luck...

I have a maberick that the sender has died on and it has a direct in, so pulled it out. Holy Cow!!!! 202 in the bottom butt!

Pulled them both out. 190 on the button on the top one which is the actual Butt, so good news there. I put it in to FTC...

I left the one at 200+ on the counter to cool assuming FTC would just make it cook even more. Right call?

Any advice on what to do with an overcooked one?

[squirtthecat]

202 is fine.   I take mine to 200+ all the time.   Go ahead and FTC it.

[Ka Honu]

FTC is as much about allowing the meat to reabsorb moisture as it is anything. Take pulled pork to 200^oIT and FTC with a splash of whatever liquid you like for best results.

[pokerdave]

Wow... the bite that stuck to the grate when I pulled it off to FTC was unreal... Meat candy!!!!

[pokerdave]

Thanks for the help. Nothing like having an online emergency support group...