Badass smoker. My first thought when I saw the pic was "This guy has got to be from Texas."Just used this yesterday and will use it again tomorrow
Badass smoker. My first thought when I saw the pic was "This guy has got to be from Texas."Just used this yesterday and will use it again tomorrow
Badass smoker. My first thought when I saw the pic was "This guy has got to be from Texas."
1hr/pound at 225*? what's the meat temp? I dont remember reaching 200* that fast (i have WSMs only, 18 and 22", i don't have a drum though)
most of the time i do two butts, one on each rack. I vacuum and freeze what i dont use.
You pull it right away, don't let it rest in a cooler, wrapped ?
I have found that timing can vary greatly from cook to cook and even 2 pieces cooked at the same time can behave differently
I always say to use timing as a guide but let the meat tell you when its ready.
Nice drum. They make for one of the best bang for the buck smokers around. What kind of therm did you use. The one we have at work (we built it) has a cheap therm that is way to far off.
That's a beauty Marty. It is quite thick. Cap on?