Quote:
Originally Posted by El Ropo
I get better results doing 3 hours straight up no foil, no peeking, no mopping cooking at 275-300. My ideal cook is first hour around 250 to lay some smoke into the meat, then crank up the heat to 300ish till done. around 3 to 3.25 hours is all it takes. Just like any other meat with a high fat content, the moisture comes from within the meat as it renders, no worries about drying it out.
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+1
This is exactly how I have done my last two batches of babybacks, and they were perfect. Mine are usually barely over 3 hours.
