Quote:
Originally Posted by Just BS
Depends on your cooking temp.
I did 2 bone-ins on my off set, smoked at 225-250 range for about 4 hours. IT was around 135 (I think) and it got rave reviews.
Made a paste of olive oil, rosemary, thyme, garlic and mint to rub first.
G'luck!
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were those around the same size as mine?
yeah...I did forget to mention that, didn't I?
I'll probably be running more in the 250 - 275° range. I'll be doing something similar with olive oil, garlic, rosemary, and probably some lemon zest.
