q-view I hope..
Well yesterday I fired up little smokey and stuck the tip in at noon on the money. I kept it at 225-240 alla way to 190 deg internal. I foiled at
about 3 hours so as not to have such a strong smoke taste. at 9 pm
it was at 190 internal. I prepared some red japs that I smoked for a few hours to ''kick it up a notch'' I will blend them into my personal sauce.
I planed to slice this and my wife don't like med or anything less than
well done I put it in the cooler for a few hours and stuck it in the fridge
overnite so it would be easier to slice on the slicer. It is not as juicy as I was hoping for but it is moist a plenty..
I used the standard rub for pork instead of beef because I like it.. It
turned out well on this also.. Had to dodge a few summer showers
but little smokey lost only about 10 degrees. I made sure the seams were as tight as I could make them.. Royal Oak charcoal bricketts .. mainly
because I hit a closing out sale and bought them out for 2.00 per 18 lb
bag.. They form a bit much ash as compared to others but I can handle that.. Hemi..