I put a 6lb Boston Butt on at 7:30 this morning, temps on the smoker
were hard to keep below 275 for the first couple of hrs. Now I have it
running about, using hickory chunks and put the last on at 135, will not
add any more.
On the smoker
31/2hrs into the smoke, meat temp 142
were hard to keep below 275 for the first couple of hrs. Now I have it
running about, using hickory chunks and put the last on at 135, will not
add any more.
On the smoker
31/2hrs into the smoke, meat temp 142