Wow looks great.
I'm sitting here watching you cut the meat and all I can think about is the stupid banana I have for lunch!!
Thanks for taking the time to shoot a vid.
I seasoned it with salt, pepper, onion powder and garlic powder.
Then marinated it over night in soy sauce, terriyaki and some red wine
I have an electric Brinkman and plugged it in about 5:30 am
I have a cast iron smoke box that I filled with apple chips that soaked in water for about a half hour (I added the water from the soaking to the water bowl in the smoker) and place this box directly on the heating element..
Put the meat on the lower rack at 6:00
Once the smoke stopped billowing out I check the temp of the smoker and it was at about 225 so I cracked open the side door a small amount which brought the temp to just over 200 and that is where it stayed.
About 4 hours in I pushed in the internal thermometer and the Chucky was about 138
about 11:30 or so the meat was at 165, that is when I pulled and double wrapped in foil. Since it was so moist I did not add any liquid to the wrapping.
Just before 1:00 pm it read the 200 mark and I pulled the meat off the smoker to rest. The family was hungry so the resting only lasted about 35 -45 minutes.
I opened the foil and started the video camera.....
I had two sandwiches everyone else had one (6 sandwiches total) and there was only a few cuts left over to nibble on as the afternoon went on.
Hope that was what you where looking for.
HEY DAVID, WHAT TEMP DID YOU COOK WITH? AND WHAT TEMP WAS THE MEAT WHEN YOU FINISHED? HOW LONG DID YOU SMOKE? SURE DOES LOOK GOOD. WONDER HOW IT WOULD TASTE WITH JEFF'S BBQ SAUCE RECIPE?
THANKS FOR THE DETAILS, JFKIII