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Reply to "New owner"

Finally took it off at 1pm. Thats 15hours for a 6.6# butt. Glad I read the posts here and decided to put it on last night or I would not be eating it for dinner. Its in the cooler wrapped in foil and a towel. I am about to go pull it. I took some photos to post but they are too big for the attachment. I need to find out how to resize them for the forum. Walls of the shack are nice and tinted now with the smoke seasoning. Did I read right that I should store it with the door slightly open so mold will not grow inside?
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