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Old 04-27-2014, 10:24 AM   #9
is one Smokin' Farker

Join Date: 05-31-08
Location: Tucson, AZ

I usually do a slow start of 200-225 until about half way done then finish off at 325 which really renders the fat into a nice crusty bark. This puts the smoke in the meat better with the initial low starting temp.
Micro stickburner Yoder YS1500, Stumps Stretch, Primo Oval XL, gasser and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex, Rec-Tec pellet smoker, Cookshack Smokette electric smoker.
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