Looks great so far! I don't think you should leave your meat out to warm up to room temp your smoker can handle warming it up, less time for things to possibly grow that aren't good for you. Looking forward to finished shots, pleasetell us how you like the rub!:thumbs up:
These things cooked pretty fast today. One of them was better than the other. Which really leads me to believe it's all about the cut of meat. All in all the rub is pretty good.... I really just like it better when I make my own.
I would love to tell you a temp I was cooking at, but it makes no sense o how fast they cooked...I thought it was dialed in at 235 or so but I have never seen them cook that fast.... So I think either I have a bunch of messed up thermometers or this is just an oddity. It only took 6 hours and I pulled them both with an internal temp of 195.