SmokinBerto
Knows what a fatty is.
- Joined
- May 19, 2014
- Location
- Beaufort,SC
3 hours unwrapped 2 hours wrapped 1 hour unwrapped. That's the way we roll, most of the time.whether it's ribs, a chicken or a brisket. Modifications sometimes necessary depending on the meat temp but that's where I start most everything. As I posted elsewhere I have to smoke 40# of pork loins. I'll be using 3-4 UDS'. I'm planning for a 6 hour cook. Does this appear doable? In advance thanks for your input.