The BBQ BRETHREN FORUMS. - View Single Post

JLEN · 11-10-2012, 05:32 PM

Thanks for the help Chris - Great work!

Very Tasty. Rubbed in a paprika and sugar style thing - Cooked on a UDS at temperatures ranging from 160 - 250 for about 8hrs.

Internal temperature was unobtainable due to the thermometer looking like it came in on an asteroid.

Fat side up, then fat side down, good mop every 1.5hrs.

Did't cook to the right temp in the end, leaving it still a bit tough, but let me tell you ma brethren, it tasted mega. Mega.

Consistent heat was the hitch. V2 will be better...

11-10-2012, 05:32 PM	#20
JLEN Got Wood. Join Date: 11-01-12 Location: Clapton - London	Thanks for the help Chris - Great work! Very Tasty. Rubbed in a paprika and sugar style thing - Cooked on a UDS at temperatures ranging from 160 - 250 for about 8hrs. Internal temperature was unobtainable due to the thermometer looking like it came in on an asteroid. Fat side up, then fat side down, good mop every 1.5hrs. Did't cook to the right temp in the end, leaving it still a bit tough, but let me tell you ma brethren, it tasted mega. Mega. Consistent heat was the hitch. V2 will be better...