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In Reply to: Re: St. Louis Spares posted by Dave from Pitt on May 30, 2010 at 19:53:15:
btw, congrats on the chicken.
One thing you need to remember, when it comes to bbq cooking methods nothing is hard and fast, written in stone. there are variables involved. the proof is in your pics, 5 - 6 hours is too long. Shoot for 3 hours next time, if they aren't done then you haven't ruined them yet. don't be afraid to cook hot and fast, just don't ignore your meat when you do.
At a contest once, i let my fire burn out of control resulting in a 12lb packer brisket being well over 205 degrees in just 3 hours. i wrapped it and stuck it in the cooler at 7 am and turned it in around 2pm. The damn thing took first place.
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