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Old 12-23-2012, 10:59 PM   #9
Pyle's BBQ
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Join Date: 10-25-06
Location: Madrid, IA

Is it just a flat? If it is I would see if you can get your smoker to 250*F and check it after 5 hours. If you need to you can bump the temp up to get it done. You shouldn't have to baste in a UDS. Just start it and get it to temp and put your meat on. I usually put my meat on while the smoker is coming up to temp.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

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