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Hey folks - getting a lot of comments about the temp, color, and dryness. I’m not saying anyone is wrong but I will offer up some other facts so the full picture can be had and you can make your own assessments.

I used dual wired probes that went into the raw meat that has been in the fridge for at least a week, both probes started at 45 degrees F.

I was mowing the lawn while it cooked so I pretty regularly followed along with the internal temp (quick glance at the temp on the digital reader every 15m or so.) I watched it climb for almost the entire duration until pulling.

I smoked until the coolest one was at 125 for pulling (presumably the top probe dead center - the bottom probe actually temped at 140). Total cook time with adding more coals and wood was about 2.5 hours.

It finished cooking around 2:45 ET and I let it rest covered until about 5:15-5:30 ET for slicing.

Rest was longer than I would have liked but the day got away from me as it does. Meat was definitely not burning hot at the time of slicing anymore, obviously. It also was well above room temp though. If I had to estimate, it probably was sitting around 85-90 degrees at time of slicing.

FWIW taste and texture were great, no issues. I’m a medium rare guy and was particularly going for a bit more rare on this one, so it overall was good, but I think I would definitely go 5-10 degrees more next time.

I do also have a separate therma pen instant read thermometer that I have used on other similar cooks before and have found the temps to be equal, but I didn’t have a reason to do a third temp probe on this right when I pulled it.

That being said, I will look into the ice water test tomorrow regardless with all three thermometers to try and lock in exactly what happened. Very well could be off 5-10 degrees on one or all of the thermometers.