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<blockquote data-quote="BigTexOK" data-source="post: 1200974" data-attributes="member: 12378"><p>Around 1.5 hrs per lb while keeping the temp between 225 and 235 works for me. I don't like wrapping mine simply because the bark is my favorite part. Impossible to have a firm bark if you wrap it while still on the smoker.</p><p></p><p>I get mine to an internal temp of 185-190, take it off the smoker and wrap in in Saran wrap and put it in a cooler for 2-3 hours.</p><p></p><p>Always juicy, always tender and the bark is just right.</p><p></p><p>I learned this method from one of the cooks at Coopers, in Llano TX. They cook them at more of a high heat, but this guy used to hunt with me and this is how he always did it at the lease.</p></blockquote><p></p>
[QUOTE="BigTexOK, post: 1200974, member: 12378"] Around 1.5 hrs per lb while keeping the temp between 225 and 235 works for me. I don't like wrapping mine simply because the bark is my favorite part. Impossible to have a firm bark if you wrap it while still on the smoker. I get mine to an internal temp of 185-190, take it off the smoker and wrap in in Saran wrap and put it in a cooler for 2-3 hours. Always juicy, always tender and the bark is just right. I learned this method from one of the cooks at Coopers, in Llano TX. They cook them at more of a high heat, but this guy used to hunt with me and this is how he always did it at the lease. [/QUOTE]
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