I started my 12.69 lb packer @ 0500 this morning, I am using birch, hickory & apple.The rub was my own concoction, which I did last night & wraped in plastic and put in the fridge. The meat has been on the smoker now for about 6 hrs & seems to be doing ok, I am trying to keep the temp between 220 & 250.
I am planning on wraping in foil @ abot 170 & take it up to about 200 then wrap in towels & into the cooler for an hour or so. Like I said, this is my first one, actually my first smoke of any kind, so all helpful hints or suggestions are greatly appreciated.
I am planning on wraping in foil @ abot 170 & take it up to about 200 then wrap in towels & into the cooler for an hour or so. Like I said, this is my first one, actually my first smoke of any kind, so all helpful hints or suggestions are greatly appreciated.