The fire set-up described
utilizes our Meat Masters Radio "225 SLOW-SMOKE FIRE©".
recipe used above can be found here: "Bovine Bark©"
Big meats can be "finished" and brought
up to 203F easily in any cooker ... electric
roasting oven, smoker, slow-cooker ... or an
ordinary indoor oven. The smallest cooker that
will accomodate the meat and provide a humid
envornment is preferred.
You can buy an excellent
18-quart capacity electric cooker for only $40. I
prefer electricity due to the easy control it
provides. You can bump it up or down quickly as
needed .. to move it faster through those dreaded
stalls. That shortens the overall cooking time.
It doesn't matter what cooker you use after the
3-4 hour smoke period .. so save your mental
health and charcoal for the necessary .. smoking
meats .. not grunting and groaning them to 203F.
Why make it more work than it already is? For
photos of this "hybrid" method or
"technique" ... continue.