I bought a 14lb packer angus from restaurant depot. Saw a few videos specially from Aaron Franklin on how to trim the fat and remove the unwanted fat.
Used 50/50 coarse sea salt and coarse ground black pepper, applewood (chips) since I didn't have anything else in hand, placed it in the smokin-it 2D at 250, wrapped it at 172 and pulled out at around 7 hrs with an IT of 192, wrapped again for 5 hrs until I was able to come home for lunch and cut it.
I think it came out pretty damn good, juicy, tender (pull test), pretty good I say for a second time. Now many many more will come for sure without being afraid of the outcome lol.
I might slightly heavier on the salt next time, hickory or oak next time and that's about it.
I do have a question, it seems the smokin-it doesn't like chips much, now on the brisket and before on pork loin, smoke was overpowering on the loin and brisket it was strong. I'm new with the smokin-it after using MES 30 for a few years.
Here are some qviews!!!