Last week the weather was looking good, and I had a brisket flat.
LJ Comp mix pellets
225 for 3 hrs then up to 250
275 once it was wrapped.
Here it is ready to go in
Forgot to take pictures in the smoker but here it is after it rested for a few hours before slicing. Lost some...
Injected a pork butt with some peach nectar and a little rub. Using Jeff's rub. Threw it in last night and going low and slow at 225°.
It is holding steady so far and we are in the stall. Temps are very mild in Worthington, OH. 67° right now.
First attempt on my new GMG at some pulled pork.
I soaked it in some Dr. Pepper for a few hours. Then rubbed it. Let it sit over night. Placed it on the smoker at 8 am @ 225 and let it go.
Perfect time for it to rest for 1 hour then enjoy it and some cornbread while I watch the Raptors beat...