I’m going to do some pork bell burnt ends Sunday, but need a bit of advice. I’m cooking two pounds worth, but every recipe and video I see calls for 5-8 pounds. So I am wondering if I need to adjust the length of cook.
Shooting for 275 degrees in the Weber Smokey Mountain. Thinking 3 hours, then slather with a lot of yummy stuff and then cook in a foil pan for an additional hour. Will that be too long? What internal temp do I need to be shooting for?
Thanks! I’ll reward you with pics of the finished product!
Shooting for 275 degrees in the Weber Smokey Mountain. Thinking 3 hours, then slather with a lot of yummy stuff and then cook in a foil pan for an additional hour. Will that be too long? What internal temp do I need to be shooting for?
Thanks! I’ll reward you with pics of the finished product!
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