Trimmed the fat cap and let it brine overnight (15 hours) in 3/4 salt, 2 quarts of water and 8oz Molasses. Removed from fridge, patted dry, applied a light spray of oil and then the rub (recipe in sig below). Went on the smoker, set to 190º at 5:45am. Bumped to get grate temp up to 265º at 7am. IT at 11:24am is 148º. Graph is showing the temp rise is slowing, so the stall is near. Once It's been in the stall for a bit the plan is to wrap. Have an early dinner planned with the kiddos, so wrapping and into a 300º oven at that point will ensure it gets done and still time to rest.
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