Beerlord
Well-known member
Gonna do a flat for Christmas Eve and was thinking I'd put it on the Bull at about 11 pm Wednesday night at about 200-215 and let it go until about 7 am. Then wrap and move on from there. I plan on keeping it simple with only salt, pepper and garlic and inject with a little beef stock. Do you think it will be ok at 200 or so for 8 hours alone?