Rubbed it down, wrapped it up and chunked it in the fridge last night.
Laying on a 18x24 cutting board.
Loaded the Jimmy with pecan and hickory. Cruising at 225.
The things we do to fit a hunka meat in a smoker.
Security on duty and keeping watch.
The plan is to pull it off the Jimmy after 5 hours and finish it in the mes overnight.
Updates to come.
Smoke it up.