View Single Post
Old 03-30-2013, 05:22 PM   #3
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Default

Quote:
Originally Posted by Just BS View Post
Depends on your cooking temp.

I did 2 bone-ins on my off set, smoked at 225-250 range for about 4 hours. IT was around 135 (I think) and it got rave reviews.

Made a paste of olive oil, rosemary, thyme, garlic and mint to rub first.

G'luck!
were those around the same size as mine?

yeah...I did forget to mention that, didn't I? I'll probably be running more in the 250 - 275 range. I'll be doing something similar with olive oil, garlic, rosemary, and probably some lemon zest.
__________________
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
fantomlord is offline   Reply With Quote