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Discussion in 'Pork' started by zombie13xx, Jul 4, 2014.
Nice. What temp are you cooking at?
Starting out at 225. Might bump them up to 250 or so later in the smoke. Just going to relax with a few dozen beers today and watch them smoke.
Four hours in. One at 144 other 138.
6 hours and hit 165 on both. Got them foiled and pack on cruising a long fine.