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No Tabs, NO! Not 325!
Low and slow is the rule for heavenly smoked meat. The lower the temp and the longer the cook time the better. In theory, if a smoked Turkey was done when the internal temp reached 190 degrees, you would want the smoker at 191 degrees for a few days!
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My work here is nearly finished.
Last edited by Moses; 06-17-2004 at 03:10 PM..
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