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Old 05-29-2010, 10:11 AM   #6
Got Wood.
moonpie's Avatar
Join Date: 05-22-10
Location: Pittsburg,Tx

I say fat side up...all the way through, letting the melting fat travel down through the meat. 185-225 degrees for 10-12 hours has always worked for me. I know my temp zone looks a little loose, but I don't like constantly messing with my air trying to get the perfect temp.
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