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In Reply to: Hey Stan posted by cowboyupbbq on December 10, 2013 at 16:43:47:
I do smoke it. I generally try to start it low and increase a bit as I go along. Yesterday the smoker wanted to run at about 210 so I let it do so. Probably took about 2 or 2.5 hours to get to 160ish. I do use fibrous casings to keep it round. I did all beef, fresh ground from chuck because we prefer the all beef. Last year I did all venison with about 20% pork fat back added.
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