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Unread 06-28-2013, 09:39 PM   #12
WhatsCookin
Knows what a fatty is.
 
Join Date: 05-27-12
Location: Austin, Texas
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Figure about 1 hour per pound. I did an 8 pounder on Wednesday on my Performer, using the ring of fire method. I put it on at 8:15 am, and pulled it at 4:30 pm. My temp averaged about 300 degrees for the duration. It probed like butter (about 198 degrees internal). Here are a couple pics.

http://i.imgur.com/jhtFBdo.jpg
http://i.imgur.com/lbZca7p.jpg
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1997 Black Old school 3-vent Weber Silver, 2008 Blue Weber Performer
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