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Advice? (Roast temp. too early)

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Hi all,


I decided, today, of doing a Low and Slow Roast, more precisely a leg of lamb, boneless


It's not very big, around the 2lbs marks.


I started it early as I was expecting it to take a good 4h to reach 140F IT, but it is now 3pm over here and it's already at 138F IT


I had my KJ at around 225-230F (Grill temp) most of the time


I decided on snuffing it out a bit now to have it cook even slower, and grill temp is now at 205F


Assuming I don't want to eat for another good 2h (ideally 3h), what would you recommend me of doing? Removing it now and reheat later, or leave it in there and let the KJ temp at this setting and let it drop a bit more?


I realize it's a bit of messup, but... oh well


Thanks for your help!

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And how would you proceed to pre-warm a cooler?

Hot Water?


I'll give this a try



You got it hot water.

No peeking in cooler it will stay warm.

I put my meat in a foil pan that a bend to fit my cooler then i cover with foil and then towels to insulate. Briskets do much better with a couple hour rest.

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