Banner advertisements by

Re: Question on time line

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by griller on March 10, 2013 at 17:48:04:

In Reply to: Question on time line posted by barbqr on March 10, 2013 at 13:13:09:

never cooked a sancioned contest but figuring briskets @ 12-14 pounds shoulders @6-7 pounds put bris. on 10-12hrs & hams @ 7- 8 hrs. has always worked for me anyhoo. done several whole hogs and only needed 18-20 hrs. for a 200-225
pig at low temps w/ a lot of hickory/maple smoke, a turkey or two hanging in top of smoke house to drip juice on porker and a 5 pound block of chedder to melt down, smoke, cool, and grate or preferably slice for appetizers do this durn near every easter.

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0; chromeframe/25.0.1364.160; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729; InfoPath.1; .NET CLR 1.1.4322; .NET4.0C; .NET4.0E)

[ BBQ Search ]