Discussion in 'Pork' started by creator savant, Sep 6, 2015.
Those look good! Got anymore info on the smoke? Type of wood,rub,sauce we love info!
I use a regular CharBroil. Temp at 225-250. Milled rough cut lumber 25 percent seasoned (oak).
Did you really smoke these for 8 hours? Or did that include eating time (lol)?
Yes 8 hours total
I did chicken 8 hours Monday. I posted process check it out.