Edwin Pawlowski wrote:
>
> "Raover" > wrote in message
>
> > If I smoke them for the full 8 hours on the pit they just are not as
> > tender. I have a heavy duty horizonal smoker, I marinate them over night
> > and smoke at 225 degrees about an hour a pound.
>
> I smoke mine at 250 for 12 to 16 hours. You can go even higher and use less
> time.
> Ed
> http://pages.cthome.net/edhome/

I cheat, about 6 hours in the improvised smoker and then into the
convection oven (not wrapped, fat cap up) at the same 250 degrees and I
let it hold there overnight which typically brings it to 16 hours total.
Works perfectly every time and a bit less work.

Pete C.