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357 · 09-30-2013, 12:48 PM

I forgot to mention the total smoke time was only 4.5 hours. After putting the meat into trays, it only took another 1.5 hours for the IT temp to read 200. Again, not sure my MIL's method of measuring was accurate, but after reheating the way I did both halves were very tender. It came out great. I was worried with that short cook time it would be like shoe leather. I'm guessing the two smaller peices cooked faster than it would have if left whole.

09-30-2013, 12:48 PM	#4164
357 Will herf for food Join Date: Oct 2008 First Name: Mike Location: Home is where I park it Posts: 4,075 Trading: (9)	Re: What's in your smoker? I forgot to mention the total smoke time was only 4.5 hours. After putting the meat into trays, it only took another 1.5 hours for the IT temp to read 200. Again, not sure my MIL's method of measuring was accurate, but after reheating the way I did both halves were very tender. It came out great. I was worried with that short cook time it would be like shoe leather. I'm guessing the two smaller peices cooked faster than it would have if left whole. __________________ “Eating and sleeping are the only activities that should be allowed to interrupt a man's enjoyment of his cigar;” Mark Twain