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Reply to "Superbowl Mains, Snax & Sides"

QUOTE]Originally posted by cal:
Hey Mr. T,

When I'm cooking on a schedule like yours, I will start the smoker out on 200* at 9pm and then kick up the temp the next morning to 225... or even more if I need it done by noon. Works out real well, I can remember another fine cook saying, "some cooks believe that the longer the PB is in the plateau the better job of rendering it does". His name was Tom also and I tend to agree with this line of thinking.[/QUOTE][Thanks Cal, It’s a 7 pounder before gland removed so think I will have plenty of time to play with the temps, will follow your technique.
Tom
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