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Old 07-21-2012, 05:51 PM   #15
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO

I'm with Pappy on the fat cap. I get rid of that sucker because I want more bark. I pretty much go HnF on all my cooks these days and find that the bark can get over done if I'm not careful, so I wrap but I wait until the bark is just right and then I wrap with butcher paper for the finish and coolering. Bark is a wonderful thaing!
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."

Modified Char-Griller / Whalen 37.5" King Kettle [url][/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
LoneStarMojo is offline   Reply With Quote