Mustard and homemade rub. Spent the night in the fridge. Lit the pit at 0545 this morning. Meat on at 0605 with apple wood.
1118--- internal temp 144 degrees.
1450--- internal temp 165 degrees. Pulled from smoke, placed in pan that had been under it all smoke with drippings and apple juice. Double foiled and back in smoker.
1703--- internal temp 203 degrees. Pulled and wrapped. Resting in cooler now.
I'll post a comment with the finished product after I pull it after while. Many thanks to Bearcarver for the step by step I followed on this smoke. Awesome guy!
1118--- internal temp 144 degrees.
1450--- internal temp 165 degrees. Pulled from smoke, placed in pan that had been under it all smoke with drippings and apple juice. Double foiled and back in smoker.
1703--- internal temp 203 degrees. Pulled and wrapped. Resting in cooler now.
I'll post a comment with the finished product after I pull it after while. Many thanks to Bearcarver for the step by step I followed on this smoke. Awesome guy!
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