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In Reply to: Technical Question posted by fisher1 on June 14, 2013 at 16:48:18:
Perhaps start later on the pit, around 7 or so and take off at 10 to put in oven. This would allow a longer sleep time. I seem to remember hearing somewhere around here that meat will only take so much smoke so if I remember correctly, good luck with that, you could get the smoke in on a shorter cook and finish on a longer time in the oven. Have no idea about dryness since I have wrapped and put in oven and it is plenty moist. Good luck.
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