View Single Post
Unread 06-20-2011, 01:41 PM   #6
somebody shut me the fark up.

landarc's Avatar
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0

I do packers in 5 to 6 hours in a kettle. I see times as low as 3.5 to 4 hours, but, those are guys using real smokers. I get to 300F in my kettle and I get too dark and hard bark that way.
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote