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Old 03-11-2013, 09:07 AM   #12
is one Smokin' Farker

Join Date: 02-10-13
Location: Lafayette, LA

I agree with the above mentioned advise about higher cook temps. You may want to try smoking at 250*. The Texas Crutch method is also a good way to go. Smoke it at 250* until the meat gets to 150* then wrap and continue till the meat hits 200* Pull it and wrap in a towel or blanket put into a pre warmed ice chest (put some hot water in it then empty before you add the wrapped meat) and let it rest for an hour or more.
Enter An International Cook Off From Your Home.


Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser
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