Trimmed, rubbed, and wrapped yesterday and back into the fridge. I used CBP, sea salt, granulated onion and garlic.
On the pellet muncher at 5am this morning. Using Hickory in the hopper and the amnts.
Been keeping the temps between 220 - 235* . Here's a peak around the 5 hr mark temp just hit 140*
The GMG putting out some nice TBS with a little help from the amnts.
I'm almost at the 10hr mark, and I'm at 158* thses last 6* went by soooo sloooow.. should be hitting the stall soon.
I'll foil, and back on to wait some more.. supposed to be eating at 6. I'm thinking 8 if I want any rest time.
I did bump the temp to 265*
I'll keep updating.