The BBQ BRETHREN FORUMS. - View Single Post

retired trucker · 10-16-2013, 03:53 PM

I would cook it fat cap down to insulate it from the fire and eliminate the dry spots. I foil mine after the stall and then put the fat cap up until probe tender, usually around the 210 mark or so. I have been known to finish in a 300 degree oven after foiling.

Blessings,
Omar

10-16-2013, 03:53 PM	#20
retired trucker is One Chatty Farker Join Date: 09-28-11 Location: Dallas, Georgia	I would cook it fat cap down to insulate it from the fire and eliminate the dry spots. I foil mine after the stall and then put the fat cap up until probe tender, usually around the 210 mark or so. I have been known to finish in a 300 degree oven after foiling. Blessings, Omar __________________ Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.