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Unread 11-05-2012, 04:41 PM   #17
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Join Date: 07-02-07
Location: Richmond, VA
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Why not turn up the heat after you wrap it? Better bark and a lot quicker. 350? When I wrap, I just bring it inside to the oven and finish it. The meat already has taken on the smoke and the smoker is just an inconvenient oven once the meat is wrapped.

It looks fantastic, by the way!!

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
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Thanks from:--->