Here it is rubbed in mustard and covered in jeffs rub waiting for the smoker to get to 275-285.
I found that when cooking with the UDS at high temps, I have to flip the meat about 2 hrs in so it don't char one side with direct heat. I decided to try something new this time to see if I can stop that. I took an aluminum pan and wired it to the bottom of the rack to guard the meat and to maybe catch some juices.
Do I need to put some apple juice in the pan to keep it from burning the drippings and possibly add a weird taste to the meat?
More pictures to come!