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Soul
A2theJ
Thanks for the response.
Unfortunately, I didn't measure the internal temperature. I expected instant success at the first try! Are you saying that the cook should stop once the meat hits 90 degrees, or should it be sustained at that temperature throughout?
Would you wrap the meat in foil towards the end? It seems like it would be too late to stop the evaporation of juices by then. But possibly not!
Edit - Texas Crutch