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

 
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Join Date: 05-31-08
Location: Tucson, AZ
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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.
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Jim
Micro stickburner Yoder YS1500, Stumps Stretch, Primo Oval XL, 14" Original 1880 WSM, 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.
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