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Given the 1:00 and 1:30 turn in times for Pork and Brisket, What time do you competitors usually put your meat on assuming you are cooking at 225 and your meat is cold (out of Ice chest) when placed in smoker.
The reason I ask is I seem to put my meat on around 8pm on Friday and its either over cooked at box prep time or I take it off when I think its done but it settles and is not warm at turn in time.
I'm no pro but I am curious. as to everyones timetable if you care to divuldge...
Thank You In Advance.
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