Do I set it in the smoker bone side up or bone side down ?
And smoking at 220, for a 3 pounder, approximately after how long « should » I expect it to be done (internal 125) ? I know it's done when it's done ...but a timeline is always good to have...
I was planning on puting it at 2:30 PM to be ready around 5PM - 5:30PM and let it rest for ½hour and eat at 6PM...
(note to self, use search...)