Quote:
Originally Posted by gpalasz
6 hours for a fatty?
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I guess I should explain that. I was doing an 18 hour cook (pork shoulder) and was also smoking about 20lbs of bologna, so I had tuned the vertical part of my smoker to about 160-180. So the fatty was done after 3 hours at 225, but then I wrapped it and moved it to the vertical along with the bologna for about 2 hours. I'm sure I didn't need to do that, but I know others have done the 3-2-1 method with fatties. It was my first one and doing it that way, I was sure that it would come off the smoker at the same time that everything else did.
The .5 in the cooler is because I always hold everything in a cooler for 30 minutes.