Hi all, Here's a few pictures of my weekend smoke.
Out of Pops brine
Into the smoker for drying, 85 degrees circulation and exhaust fans on high
Couple of hours on the smoke with apple and hickory
Ten hours of smoke IT 140 Three of the cutest butts I've seen in awhile
Can't forget these beauties
Time for a rest in the refer, see you all in a few days with a inside view, fry test, slicing and packaging.
Thanks for looking