I've been doing some reading on here before doing my first fattie and was hoping to get some confirmation before giving it a shot tomorrow night. I was already planning on doing some Scarbelly wings and thought I would put a fatty on with them just for good measure and I am now feedings a few more mouths. I know I've read to cook the fattie anywhere from 225-240, but if I'm doing wings I was hoping to run a tempurature closer to 275-300.
Would the fattie dry out to quick you think?
And at that temp my assumptions would be they would both get done around 1.5 hours?
Thanks for all your help guys, this site is the best!