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Discussion in 'Beef' started by porknpuha, Jul 30, 2016.
Stay tuned team I have this 7.5 pd'er sitting in the outside fridge waiting for tomorrow.
Plan, method, equipment?
I'm using a BGE - I like the control it gives smoking flats
Start around 6-6:30 am looking for a temp of 215 - 225
Will,chuck a therm on it after about 5 hours and watch the stall take it out at 202-205 IT
Expecting the smoke to take 8 - 10 hours
Smoking with Mesquite Charcoal and throwing in dry oak chips to build flavor
Will move the temp up to approx 250 - 275 when IT is 190 to tighten the bark.
Sounds good to me!
+ 1 for mesquite!
I am one for probing instead of temp. Especially with a flat.
Sounds like a good plan...
Save your oak chips.
And we are racing !
Going low and slow went in 6:40am
11 am, IT 161
4.5 hrs cook time so far
That looks incredible! Great job! I'll take a plate full of everything.
Wow, that is one heck of a smoke-ring!
Great job on that flat sir!