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Old 12-20-2009, 06:59 PM   #15
is one Smokin' Farker
Join Date: 08-30-03
Location: Richmond, VA

If it came out great last year, why mess with it? That being said, I cook mine around 300-325 until they hit about 120, and then I crank up the heat and sear to get the crust. I like mine rare in the middle, to med rare, and then the outside is closer to medium. Those hunks of meat will take smoke like nobody's business, and I have over smoked one a couple of years ago when I did a lower temp (225). So, now I do the med/high heat method and it comes out very good. Good luck to ya!
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