Had a 3.25 lb point cut CB in the fridge for a few weeks and figured it was time to smoke it. Fired up the WSM and after a good soak to lower the salt content I rubbed it with black pepper and sprinkled on the spice packet that came in the package....figured that would spice it up in a pastrami sort of way.
Took it off when it hit 200 and let it cool...then double wrapped it in foil and swaddled it in a couple of towels , popped it into a cooler and it's currently waiting to be sliced for tonight's supper. I will post a pic of the sliced meat if I remember....
Took it off when it hit 200 and let it cool...then double wrapped it in foil and swaddled it in a couple of towels , popped it into a cooler and it's currently waiting to be sliced for tonight's supper. I will post a pic of the sliced meat if I remember....