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So, here we go. Unwrapping from the resting...
First peak.
Bone fell right out
Decent color!
One more of it pulled.
The meat has a nice smoke flavor and great texture. Honestly, it came out GREAT. Love the taste! I'll take a plate pic in a few...
I pulled it at 202. Exactly 6 hours on the cooker. So, 7#'s at 300-310 took 6 hours. Smells awesome. It's resting in a cooler now and I'll pull it in an hour. More pics to come and obviously, a full report on the taste. Really curious if it's going to be as good as when I do them at 225. ...
5 1/2 hours in and I'm at 188 degrees IT. Still holding 300 on the cooker.
As for the rub, a variety of things. Started by injecting it with apple juice with some basic store bought pork rub mixed in. I did a 50/50 of soy sauce and Worcestershire on the outside. Uses some of the pork rub...
Thanks. No rain yet. It's looking like we're going to be spared of any major weather...
I've got 115 degrees internal temp at just shy of 2 hours. Smelling goooooooood!
Had to dump a little heat... It hit 350 and I don't want to go that high. Trying to keep it at 300. I think I have it dialed in now. Snapped a quick pick while it was open.
This is about 50 minutes in. Not sure how long my pepper is going to last...
I'm cooking! Meat is on the smoker as of about 5 after 10am. We'll see how long this takes. I've got the temp up to 285 and trying for more! Wind is going to be a bit challenging today it seams...