OK every one I'm going to try my first Boston But Thursday and I think I have every thing set in my head. But one or two question,
1. first off is it better to but the meat on the top or bottom rack. ( I have a WSM)
2. Is a hour and a half per lb# about the right cooking time, will longer make it more tender.
3. What should be the meats internal temp be.
I have the meat rubbed down and am letting it sit for a day so when I get home form work around 3am I will be firing up the smoker.
I'll take some pics and let ya all know how it goes
Thanks
David
1. first off is it better to but the meat on the top or bottom rack. ( I have a WSM)
2. Is a hour and a half per lb# about the right cooking time, will longer make it more tender.
3. What should be the meats internal temp be.
I have the meat rubbed down and am letting it sit for a day so when I get home form work around 3am I will be firing up the smoker.
I'll take some pics and let ya all know how it goes
Thanks
David