This will be going on the smoker in the morning for dinner tommorow evening at a friends NYE party.
Plan to start the smoker at 5:30, with the intent to have it on by 6am. Trying to get as much time in the smoker as possible, but will probably wrap at the stall and finish in the oven.
This isn't the best peice of meat, minimal fat cap, and I trimmed some ugly looking fat further, and the hard stuff. This was all SAMs had last month when I bought it.
I used Jeff's rub, minus cayenne, add thyme.
She's in the fridge for a 12 hour rest.
Aiming for a 250 temp on the smoker, and using a mix of apple and Cherry wood for the smoke. Tried to get some oak today with no luck. Winds are supposed to be minimal in the morning with temps around 30F.
More pics to follow tomorrow.
Plan to start the smoker at 5:30, with the intent to have it on by 6am. Trying to get as much time in the smoker as possible, but will probably wrap at the stall and finish in the oven.
This isn't the best peice of meat, minimal fat cap, and I trimmed some ugly looking fat further, and the hard stuff. This was all SAMs had last month when I bought it.
I used Jeff's rub, minus cayenne, add thyme.
She's in the fridge for a 12 hour rest.
Aiming for a 250 temp on the smoker, and using a mix of apple and Cherry wood for the smoke. Tried to get some oak today with no luck. Winds are supposed to be minimal in the morning with temps around 30F.
More pics to follow tomorrow.
