Smoke Avenger
Knows what a fatty is.
I cooked it as hot as I could get my smoker to settle at, which was 330°. I wrapped with foil after 4 hours and it was done after another hour and a half.
Bark, smoke ring, tenderness and moisture are right on the money. It took a lot of wood to keep the temp up and I had the side door on the firebox wide open, and the top door cracked about an inch. I was having to add a large split every 20-30 minutes.
Bark, smoke ring, tenderness and moisture are right on the money. It took a lot of wood to keep the temp up and I had the side door on the firebox wide open, and the top door cracked about an inch. I was having to add a large split every 20-30 minutes.
