So I got a 9.1 lb flat from the store and applied my Rub this afternoon as well as started to soak my mixture of hickory and applewood chunks. Fired up my Camp Chef 24" at 2345 to 180 degrees and put the meat in the smoker fat cap up. It's 0030 now and I have a stable 180 degrees inside with some decent smoke coming out of the vents. Time for some shut eye. Planning on adding more wood in the AM around 0700 and kicking the temp up to around 200. Will also turn the fat cap down, add water to the pan, and hit it with my spray. I'll post pics for the rest of the process tomorrow. Wish me luck and if you guys have any suggestions, I'm open to your inputs. My plan is to go into foil at an internal temp of 170, then wrap in towels at internal 190 and stick it in the cooler.
