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Old 07-16-2010, 10:10 AM   #15
is One Chatty Farker

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Join Date: 07-04-10
Location: Rancho Cucamonga, CA

As has been said, every piece of meat is different. Sometimes I foil sometimes I don't. Depends on how fast they're cooking and if they're staying moist enough. 3 hours in smoke is usually a good start, then you have to decide what to do from there. Find out what you like best and try to duplicate it every time. have fun and a few beers trying!
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
Superfast splashproof Blue Thermapen
Stok Gasser
Turkey Fryer
Camp Stove and Cast Iron Cookware
Zero Club
Branndair Uisage Beatha Cuallach
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