Thanks, back atcha on the holiday wishes!!!!!!
Thanks Charlie, Merry Christmas to you also! Hey, I'm glad the pics looked as good as being on my end to slice, eat and savor...man, we still have 3 full bones of this baby left over in the fridge...maybe about 5-5.5 lbs...it'll be gone tonight I'm sure...yummy stuff, brother!
Near as I can tell from my pics that I posted towards the end, it had to be right at 7.5-8 hrs...I was on the forum as I recall posting the last update when my gigi-therm hit 155* IT, and I didn't get any more pics with time/temp when I pulled it to rest.
If missed it in the beginning of the smoke progress, I was starting with a cold smoker to get a nice smoke going right away with a hot flame under the smoke pan as the smoker began heating up. Also, I dropped the temp down to 225* for a couple hours, then took it up to 250, 260, then 280+ at the end. So, my total time could have been 30-45 minutes less, if i'd stuck to my original plan of running 250-260* throughout, then high temp for the crust at the end.
Merry Christmas!
Eric