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Old 01-15-2007, 05:48 AM   #21
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Looks real good to me, with or without the PBR.


"De gustibus non disputandum est,"
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Old 01-15-2007, 07:19 AM   #22
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Looks's more the size of the meat than the wt...that will dictate time IMHO

Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 01-15-2007, 07:59 AM   #23
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It looks good. What actually was wrong with it? I usually take mine to 195 and also rest a minimum of an hour wrapped in foil and placed in a dry cooler (Igloo).
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Old 01-15-2007, 11:15 AM   #24
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while it still pulled apart very easy it seems some of the fat didn't break down as much as I thought it would. by the time it was done I had already eaten a rack of baby's and had many pbr. maybe it'll be better for lunch today I used a vinegar based finishing sauce and we made some carolina red from smoke and spice. good stuff.
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Old 01-15-2007, 01:35 PM   #25
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Looked good to me .
Good job

Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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