THE BBQ BRETHREN FORUMS

Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Looks great. Any details on the smoke? Wood type? Smoker? Fat side down or up?
220F for ~14hrs, smoked w/ mulberry. Smoker is an Onyx Oven. Fat cap up(heat/smoke come in at the top on the Onyx) I used Kosmo injection.
 
Back
Top