Quote:
Originally Posted by Blue_Runner
You certainly know what you are doing
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It ain't rocket science guys
When it comes to smoking meats "Low and slow is the way to go"!
The pig took 10 hrs to cook at approx. 225*, the beer can chicken went 2.5 hours in the smoker and 30 minutes in the kitchen oven at 450* in order to crisp the skin a bit. It comes out amazingly moist and tender. The ribs are rubbed 12 hours prior to cooking and smoke for 5 hours using the 3-2-1 method.(3 hr. uncovered, 2 hr. foiled and 1 hr uncovered for the final glaze.
It used up two 8 lbs of lump charcoal and a few arm size oak and hickory for the smoke flavoring.