Okay here we go! Unwrapped and trimmed the PR. Cut the bones off. Put it in the smoker for 2 hours no heat. Had the AMNTS loaded with cherry. Ambient temp in the smoker was 38f. Pulled the PR and seasoned with CBP, Rosemary, thyme, corriander packed in the DO. 2" salt on the bottom packed all around and on top. No slurry this time. Put the DO in the GOSM running 200.
That looks awesome so far Case.... I've gotta try that method !