tempecarlton
Member
- Messages
- 10
- Grill(s) owned
- Bull
I recently cooked this full packer of 17lbs on my 700. I smoked it for 15/16 hours. Rested in a cooler for approximately 4 hours.
I wrapped it in butcher paper when the internal temperature was 165 and pulled when IT at 203°. I was very impressed with the flavor, bark and final results.
I wrapped it in butcher paper when the internal temperature was 165 and pulled when IT at 203°. I was very impressed with the flavor, bark and final results.