13# full packer, with some excess fat wittled off, and trimmed to fit the MES30. Rubbed with Pepper, Onion, Garlic, and Monterary Steak Seasoning (because it was on the shelf), wrapped and refridgerated over night. Unwrapped, re-rubbed, and in the smoker at 7 AM @ 220 degrees, smoking Mesquite.
More to come.........
More to come.........
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