Quote:
Originally Posted by TooTallBBQ
5 1/2 hours into the cook the internal temp was 160 and had a nice bark so I wrapped it with a little brown sugar and some squeezable butter to keep it sweet and moist. The smoker is chugging around 260-279. I really need to put some gaskets around the box and the main lid I think. It's also about 23 degrees here in Chicago.
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Looks great, I love the orange glow from the embers under the meat...
