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#21 |
Formerly MarkinOR
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Nice looking chicken
![]() When you get it broken in Jason, you can start posting your delicious results here: http://www.cigarasylum.com/vb/showthread.php?p=1713334#post1713334 Good luck with that new smoker... ![]()
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
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#22 |
Moar Padrons!
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#23 |
Grrrrrr
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Maybe. It depends on the size, which is currently unknown to everyone except the OP.
Last edited by T.G; 09-16-2012 at 11:59 AM. |
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#25 |
Grrrrrr
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It's really about the final internal temps, some cuts/animals will ramp up faster then stall longer before the final climb, others will progress more steadily across the range, 1.5 hrs per lb at 225F is a decent guideline for how long it will take for pork butts to complete, so you hit that range just fine. But most importantly, if you like how it turned out, that's all that really matters.
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