Injected, lathered with mustard and coated with rub. Wrapped in fridge at 9pm last night, placed on my Weber 26" kettle with smokenator at 6:30 this morning. I used apple and hickory for the first 4-5 hours (around 6 chunks total) I've been spritzing with apple juice every hour. Running the temp at around 250 - 260 no troubles holding temp. 7 hours in and I'm sitting at 176 for the 8 pounder and 181 for the 9 pounder. Today I started with Kingsford blue bag but I've only been adding Royal oak lump. (I've never tried Royal Oak, seems decent so far.)
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