Cross cut the fat, applied Jeff's rub, and rested in the fridge over night.
Smoked for about 6 hours between 225-275, had trouble holding a steady temp in the cold and wind today. Wrapped it at what I I though was 170, but when I reinserted the probe, it was only at 150. I wrapped and put it in the oven at 250 and finished it there. I mopped with apple juice and rum around every hour while on the smoker, and put some in the wrap as well. The bark was good and firm even with the wrap.
Bone came right out. It finished in about 9.5 hours.
Most of the fat rendered, so there was minimal to pick out of the meat. I didn't use any finishing sauces since this was my first and I wanted to taste nothing but the meat and rub. I ended up eating two sandwiches, and put some on a baked tater with cheese, butter, and SPG. Wife had two sandwiches as well, and gave her vote of approval. I wouldn't change a thing for next time.
Smoked for about 6 hours between 225-275, had trouble holding a steady temp in the cold and wind today. Wrapped it at what I I though was 170, but when I reinserted the probe, it was only at 150. I wrapped and put it in the oven at 250 and finished it there. I mopped with apple juice and rum around every hour while on the smoker, and put some in the wrap as well. The bark was good and firm even with the wrap.
Bone came right out. It finished in about 9.5 hours.
Most of the fat rendered, so there was minimal to pick out of the meat. I didn't use any finishing sauces since this was my first and I wanted to taste nothing but the meat and rub. I ended up eating two sandwiches, and put some on a baked tater with cheese, butter, and SPG. Wife had two sandwiches as well, and gave her vote of approval. I wouldn't change a thing for next time.
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