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Old 01-26-2013, 04:00 PM   #2
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

I just cook 'em till they're tender - could be around 5 hours at around 270. I usually rub with salt & pepper, let 'em sweat, throw 'em in, check with a toothpick for little to no resistance, take off, wrap & rest a little - amt. of time depends on what else I have going on with the rest of the meal - totally unscientific! That really is all there is to it IMO.

I love 'em!

50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
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