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smokinit
10-09-2015, 02:34 PM
Anyone ever cook one of these from RD looking to do one next weekend.
landarc
10-09-2015, 02:41 PM
Pork back?
smokinit
10-09-2015, 02:43 PM
Ya mostly looking for some timing I am thinking maybe 9ish at 250
PatAttack
10-09-2015, 03:00 PM
Yep, definately hog back.

I'd cook it 'til it probed tender.
Bludawg
10-09-2015, 04:05 PM
I'd butcher it out> Back ribs, tenderloin & loin
mchar69
10-09-2015, 05:29 PM
W/ Blu - the parts will not cook uniformly.
You see the T-loins - 9 hrs and they will shriveled and dry.
smokinit
10-09-2015, 06:29 PM
There lies the challange to get it to cook as close to the same as possible just like doing a comp Hog.