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Unread 04-06-2010, 06:35 PM   #16
Got Wood.
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Join Date: 04-01-10
Location: Pacific Northwest
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For what it's worth.... I usually inject the night before with a mix of honey, whiskey & rub, rub down the outside and wrap loose enough as to not squeeze out the injection, put in the fridge overnight.
When I do a #10 or larger I like to separate the point from the flat because the flat always seems to finish before the point and their easier to separate cold. When I do separate I try to make sure I keep the temps down in the 220* range because two smaller pieces can cook faster than one large and the meat needs time to break down.
Just my 2 cents.
Good luck!!
UDS - Mini UDS - Little Chief Smokehouse - Weber Kettle - Weber Genesis Silver C
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