So when I was picking up some sirloin the other day there was this slab o pork labeled as country style rib. Didn't look like any rib cut I ever saw but it was a fine hunk of pork for $2.99 lb so I grabbed one. Decided to treat it like a pulled pork butt and see what happens...
No Q vue of the prep but basically rubbed it and plastic wrapped it last night, stuck it in fridge until this morning at 10 when I put it in with my jerky meat
Ran initial chamber temp at about 190* for the jerky. Started with hickory chunks.
2 1/2 hours in and jerky is done. Moved roast to top rack and switched over to apple chunks. Boosted temp to about 220*
4 hours in Lookin' pretty good if I do say so....IT @ 160*
Time for a lil spritz of apple juice and a shot of Jerry. Lil bump for the cook too
More Q vue as things unfold......