What he said!Outstanding first smoke, congrats!
That a great looking butt!
What he said!Outstanding first smoke, congrats!
That a great looking butt!
I have to say leaving out for two hours before hitting the heat is a no no. You want to get from the fridge to the heat directly. You could posibly inhibit bacteria and make anyone that eats it sick. 40* to 140* in 4 hours is the formula.
Who said that?I was thinking the same thing. Also, not opening the foil until 5 hours in - isn't that going to keep the smokey goodness from getting into the meat? Why even make smoke at first if it's going to be wrapped in foil? Not trying to be negative, just curious as to the methods here....
OOOPS,Who said that?
That's backwards. Foiling AFTER getting to 165˚ on some items (that could be about 5 hours), but never before.
Anybody ever tells you to foil a butt for the first 5 hours---just walk away, before you come down with it.
Bear
Hey, whatever works for you--Use it.So your telling me to foil my butts after they reach 165's???????????????????????????
I'm new to this forum and I think I'm learning alot from you guy's. My method seems
donkey backwards compared to some, but I'll stand by the out come.<yum, yum.><lol>
Any advice on 6 To 9 lbs BUTTS as far as smoking is greatly apreeeeeeeeccccchhhhhhhhh/
I like Cherry wood smoking.
gtme2
So your telling me to foil my butts after they reach 165's???????????????????????????
I'm new to this forum and I think I'm learning alot from you guy's. My method seems
donkey backwards compared to some, but I'll stand by the out come.<yum, yum.><lol>
Any advice on 6 To 9 lbs BUTTS as far as smoking is greatly apreeeeeeeeccccchhhhhhhhh/
I like Cherry wood smoking.
gtme2