THE BBQ BRETHREN FORUMS
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Supper
- Thread starter c farmer
- Start date
Diesel Dave
Quintessential Chatty Farker
- Joined
- Aug 23, 2013
- Location
- In the woods
Tuned in......
sliding_billy
somebody shut me the fark up.
We have meat!
- Joined
- Jul 1, 2007
- Location
- Southeastern Pa
And??
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
I be tuned!
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
What kind of rub do you have on there?
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
The cut of meat, the weight, and what you are doing with it would help us to answer that question.
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Oh it doesn't look all that big...crank it up to 275-300 and it should reach 145 pretty fast.... maybe a couple hours give or take.
Pork roast. 1.81 lb and slicing it.
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Yea it'll get done fast Adam. When you reach IT you could give it a super quick sear to add a little flavor to the crust but it's not necessary. Easy to do though with the BP basket setup.
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
Oh Yea NICE crust on that pork! Very very nicely done...It's gotta be delish!
Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
I see the juices too... So how long was the roast on and the mac?
Diesel Dave
Quintessential Chatty Farker
- Joined
- Aug 23, 2013
- Location
- In the woods
Glad I stayed tuned for the pr0n!
That looks great!
That looks great!
