I have a angus choice flat, almost 7 lbs, with a thin layer of fat. I have cooked exclusively packers with great results. I am cooking this one today, and plan to pretty much cook it similarly (same rubs, woods etc)
I guess my question is timing..I will keep a 250 lid temp, and am thinkng about 8 hours..does this siond correct?
I guess my question is timing..I will keep a 250 lid temp, and am thinkng about 8 hours..does this siond correct?