Well went low for the first 4 hours, 250f
This was fat cap down.
Then wrapped in foil, fat cap up. Kicked the temp upto 300 for another few hours.
Was probe tender @ 195f IT.
Unwrapped to let the steam out for 15 minutes and then wrapped back up in foil and towels into the oven, not on of couse. And 2 hours later........YUMM!!!!!!
Char-Broil offset, Lang 60 Deluxe, 60gal compressor tank RF smoker in the works and a BlueTherm Duo
Pign' Out BBQ competition team
I'm officially a ZERO
Realizing I may never become an official IMBAS Certified MOINK Baller