- 45 Posts. Joined 6/2014
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Fathers day BBQ - Page 2
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I would keep it wrapped up and bump the temp to 250. The key is going to be is keeping that door closed. I know you are going to want to check the temp but I would wait two hours before hand. That big bone is not helping the temp but it will help the flavor so keep at it and good luck!
Nice job! Glad it turned out awesome! Keep it the good work and believe me your friends will be so glad haha