Originally Posted by BigdogSmoker
What kind of fatty did you use? What were your temps? A fatty should not dry out in 3 hrs. unless it is in a hot spot. I always put mine up high in a cool spot. They make great basters.
I threw on a couple of Jimmy Dean ones I beleive...one hot, the other maple flavored.
I can't remember if they were on the bottom or 2nd from bottom rack in the bandera...but, were on the side fartherest from the fire entrance....
My temps never got much above 200F the whole time..in fact, they were lower than that for a good bit.....didn't have any extra probe thermometers at the time...but, went for 3 hours...brought in...and they were like dry little logs...