Just put my 11lb packer in the 18" WSM for dinner with friends tomorrow.
Rubbed with a 50/50 mix of turbinado sugar and Tatonka Dust. Smoking with hickory between 240F-265F until toothpick tender without wrapping.
Wish me luck!
Qvew
The beef
The rub
Trimmed the bottom up nice and lean, left ~1/4" fat cap on top
Rub-a-dub-dub
Smokeshow
Stay tuned!
Rubbed with a 50/50 mix of turbinado sugar and Tatonka Dust. Smoking with hickory between 240F-265F until toothpick tender without wrapping.
Wish me luck!
Qvew
The beef
The rub
Trimmed the bottom up nice and lean, left ~1/4" fat cap on top
Rub-a-dub-dub
Smokeshow
Stay tuned!
Last edited: