no recipe on web site, any suggestions? Mine is 15 pounds.
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quote:Originally posted by RobM:
after 3 hours temp only 104*F with probe. I have turned up the smoker to 300*F. Maybe it will get to 135*F in the next hour and I can lower to 140*F for the hold. I need to serve it by 8pm EST.
quote:Originally posted by RobM:
I feel honored to have Smokin Okie respond.
Rob
quote:Originally posted by RobM:
One more question, please discuss the crusting step. Is it first or last, and do you do it in the CS or stove?
Trying again tonight.
Rob