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May 31, 2020
12:08:52pm
Rhino84 All-American
I'd count on 3-4 hrs at 225. Most important is internal meat temp. 200 to 205 is where you want to be.
I've been smoking meats for 2 years and can never count on one being like the others. Between outside temps, humidity, cut/size, quality and age of meat, smoker temps, and the mercy of the BBQ gods, every one seems to be different. If you are going to be doing a lot of cooking, a wi-fi enabled meat probe will be your best friend.
Rhino84
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Rhino84
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Aug 19, 2010
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Mar 28, 2024
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