Reply to "And So It Begins..."

Former Member

Just took it out at 8:30... 23 hours later at 195 degrees. I did not open the door once.

We did taste it (as you can see in the slide show) and it was good. We're leaving the rest sit in a cooler for a half an hour and then we'll pull it.

I've added some more pics of the finished product.

Thanks again to everyone who helped me out. I'm very happy with my purchase and can't wait to try the next thing which will be either ribs or chicken.

1/18/089:11 PM

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