smokin tonight - eatin next week. - Page 3 - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-03-2008, 12:46 PM   #21
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Quote:
Originally Posted by dollarbill
What temp did you run your WSM at for those?
225 - 255 degrees.. for 14 hours.. No thermometers either or rubs.. The stuff rocks big time.. The folks down here aint used to eatin PP and are very great full when the barrel is pointing at them
__________________

surfinsapo is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.