ok heres the 2nd try a little better than the first as it did not last long
rubbed with dijon cbp & coriander.
about 220° to 230° with hickory.
pulled at 180° and in fridge overnight then sliced made a good sammy
rubbed with dijon cbp & coriander.
about 220° to 230° with hickory.
pulled at 180° and in fridge overnight then sliced made a good sammy