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Meat Burner · 04-25-2008, 11:43 PM

TE, about 11 lb packer, smoked about 6 hrs to 165 degrees, foiled another 1 1/2 hrs and to 195 degrees and checked with a probe for tender. Smoked, maybe 45 minutes longer until I thought was tender enough. Fuel was K with some hickory and a little apple. Was using the UDS. Taste was fine but just too common. Lots of folks really like it but to me it really needed that extra flavor. What do you suggest? Your help is appreciated.

04-25-2008, 11:43 PM	#3
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	TE, about 11 lb packer, smoked about 6 hrs to 165 degrees, foiled another 1 1/2 hrs and to 195 degrees and checked with a probe for tender. Smoked, maybe 45 minutes longer until I thought was tender enough. Fuel was K with some hickory and a little apple. Was using the UDS. Taste was fine but just too common. Lots of folks really like it but to me it really needed that extra flavor. What do you suggest? Your help is appreciated. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155