4 pieces. Rubed with CBP, onion and garlic powder.
Into the smoker @225* until a IT of 125*. Pulled and steamed to 155*. Let sit on the counter still foiled and the IT climbed to 162*
Let them cool, and into the fridge. Slice and seal tomorrow.
Sliced up 3 of 'em before I realized I didn't snap a pic..
Close up. So moist and tender..
Only the 2nd time using my Gander Mountain slicer. How did I live without one?
All sliced and sealed. Time to clean the kitchen before the wife gets home...