|Banner advertisements by bbqads.com|
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.
The BBQ Forum Home Page