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Unread 05-30-2010, 11:09 AM   #14
bbq54321
Knows what a fatty is.
 
Join Date: 11-11-08
Location: Lake Charles, Louisiana
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Quote:
Originally Posted by Meat Burner View Post
bbq, I have a 15 lb packer on right now. Been on about 7 hrs and internal temp is 151. Cooking on a UDS with grate temp about 235. Just a rule of thumb for me is to run it about 10 hrs and then make a decision to foil to speed up the cook to closer to 12 hrs. I also rest it wrapped in foil in a cooler for 2 -3 hrs before slicing. It will stay hot and sucks the moisture back into the meat. It gives you some leaway as each piece of meat can cook really different. Hope that helps. Good luck as let us know how it comes out bro.

thanks MB, great info...

I love your dog what's his(her) name - i just wanna pick em up and say, "its ok for eating the fattie - i cant blame you"
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