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

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.

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)
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