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Old 08-29-2010, 02:52 PM   #9
is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT

My vote is for wrapping when the color is where you want it. Then I take to about 190 and cooler for a minimum of three hours... I also agree with the simple concept when it comes to the seasoning. Salt and pepper.
[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT]
[FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT]
[FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT]
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