- Jul 5, 2013
- 23
- 10
About 8-10lbs got it soaking in the rub overnite. Using pecan chips. shooting for 200-250 degrees till i hit 190 then pull and wrap in foil. let it go till 200. then let cool for a bit.
this will be my 2nd pork should the other being no bone. Let me know any tips or hints on my temps and time. using charcoal in the smoker.
this will be my 2nd pork should the other being no bone. Let me know any tips or hints on my temps and time. using charcoal in the smoker.