Duwop wrote:
> "Steve Wertz" > wrote in message
>
>>On Sun, 26 Feb 2006 11:26:25 -0800, "Duwop" >
>>wrote:
>>
>>
>>>260-280? I was getting some tough jerky strips on the top of the bone at
>>>temps that high on my cooker. Keeping it below 250 does the trick for me.
>>
>>I've cooked them as high as 300 for 2.5 hours and haven't had that
>>problem. I usually do spares at about 260. I used to do them
>>lower, but they come out the same - just take longer.
>>
>
>
> Maybe the humidity down there in Texas helps? Keeps the chef damp anyway,
> all that sweat rolling off onto the meat may help avoid the problem I saw
> (could this be the origin of brining?). Or is it that you only need 100F of
> heat to get to 250-300 under that sun?
>
> Sorry,
>
> Kinda,
>
>
> Dale

Heh, same deal here in Tampa.

My cooker will sit at 150 all day with no fire in it.

--
TFM®