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Old 02-03-2013, 08:30 PM   #4
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)

I use a 60% brown sugar rub and have never had mine burn. Ketchup based basting too soon will defiantly burn. I also spritz mine with a apple/vinager mix aswell. Even without spritzing I've never had mine burn. Sure your meat wasn't in a hotspot or something? On my offset neat the firebox is 300, in the middle is 250, and towards the chimney is 225
[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace:
[SIZE=2][SIZE=2][URL=""]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE]
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