Banner advertisements by bbqads.com

Re: Pork Shoulder


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by lz on September 22, 2011 at 06:16:49:

In Reply to: Re: Pork Shoulder posted by ScenicCitySmoker on September 21, 2011 at 15:26:39:

Thanks all for replying, that was the answer I was looking for. I didn't know if I should treat both of them as I were smoking a 4 lbs. piece of meat or an 8 lbs. piece of meat. I just wanted a time to gauge it and start checking temp periodically.


Follow Ups:



The BBQ Forum Home Page

Source:
adsl-067-032-140-131.sip.mia.bellsouth.net
67.32.140.131
Mozilla/5.0 (Windows; U; Windows NT 6.1; en-US; rv:1.9.2.18) Gecko/20110614 Firefox/3.6.18



[ BBQ Search ]