Planning on smoking 13.4 lb packer this weekend.
My plan is to smoke in my MES 30 starting the night before. I do not plan on wrapping.
Looking for a few suggestions on
1) smoker temp setting (I was planning on 230-240)
2) "guestimated time it will take" I know this is a guestimate as my shoulder and corned beef took 16 hrs. I am planning for a 20 hr smoke and adding a couple hrs for wrapping after the smoke
3) Any other thoughts?
Likely rub with OO and season with a season salt, pepper, garlic and onion mixutre
Thanks in advance!!!!!
I plan on making burnt ends with the point. Will post pics as I go and a time vs temp graph when I am done