Went to my favorite butcher and picked up a 16lb. Packer. Trimmed it up and cut off about two thirds of the flat for a future meal.
Rubbed it down with a rub recipe I found. Wrapped it up and back in the fridge.
Got up at 6:30 and fired up the smoker. A cool morning here in Buffalo.
It went on at 7:30.
Using lump charcoal hickory and cherry it hit 150 in about 4 1/2 hours.
This is at 2 hrs at 230
At 150 I foiled it tight and put it back on. I brought it up to 198, pulled the probe and re checked in a new spot and the probe slid in effortlessly. I was expecting it to take all of 12hrs but it was up to temp in about 10hrs.
I put it in the cooler and it sat for an hour and a half.
We'll let me tell you it was awesome! Melt in your mouth. Plus the Bills won
I brought leftovers to share with my co workers and they thought it was as good as they have ever had! I was pleased
Rubbed it down with a rub recipe I found. Wrapped it up and back in the fridge.
Got up at 6:30 and fired up the smoker. A cool morning here in Buffalo.
It went on at 7:30.
Using lump charcoal hickory and cherry it hit 150 in about 4 1/2 hours.
This is at 2 hrs at 230
At 150 I foiled it tight and put it back on. I brought it up to 198, pulled the probe and re checked in a new spot and the probe slid in effortlessly. I was expecting it to take all of 12hrs but it was up to temp in about 10hrs.
I put it in the cooler and it sat for an hour and a half.
We'll let me tell you it was awesome! Melt in your mouth. Plus the Bills won
I brought leftovers to share with my co workers and they thought it was as good as they have ever had! I was pleased
