Originally Posted by BigTrain74
Looks great buddy, how did it taste?
Well... I had a little issue. Because the advice I was given told me to cook at only 200*,it took 13 hours just to reach IT of 183. At that point it was 8:45pm and we were dying.
I took it out (sorry!) and sliced it up. Honestly, the rub was amazing (something I concocted from a number of recipes I found here) and the meat was tasty. It just wasn't as tender as it would have been if the IT got where it was supposed to.
I would do this exactly the same way again but would smoke at 235 instead of 200.