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Unread 06-12-2013, 02:17 PM   #51
Melrod59
Knows what a fatty is.
 
Join Date: 01-23-07
Location: Pittsburgh, PA
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I'm currently using the new Cowboy lump and I'm very impressed. I started @ 11:00 last night when I put a 10lb packer brisket on. I took it off @ 203 degrees @ 12:00 noon today. I then put on two slabs of baby backs. It's now 3:15 PM and it's still going strong at 248 degrees. I use a WSM 22.5. I love the stuff. I have 6 bags left.
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