martyleach
Quintessential Chatty Farker
- Joined
- Dec 18, 2010
- Location
- Pleasanton, Ca
Looks great John! Dang, you got that UDS blazing hot. Gotta believe your water pan was in full boil mode.
Yup, it's the rub. I couldn't drive to Memphis to cook it. :-D
John
Looks great John! Dang, you got that UDS blazing hot. Gotta believe your water pan was in full boil mode.
When you rubbed it up and put in the fridge you said fat side up. Is there any reasoning for putting fat side up?
Excellent John! What effect did the foil have on the bark? I loves me a little crunch on my edge meat.
Mind sharing what you're using for a water pan and how much in ventilation you found necessary to achieve 300*+ temps? I'd really appreciate it!
OK, what makes it Memphis style?