Haven’t been around much for the last couple of years but decided to start smoking more and posting again. Here’s me getting my toes back in the water.
14.5lb packer with my rub on it.
Ended up separating the point and flat to make it fit in the smoker a bit better.
After 10 hours over mesquite and hickory at 240-250 degrees until it hit 190.
Sliced after resting in the cooler. Served with deviled egg potato salad, green beans, rye bread, mustard bbq sauce and banana chocolate chip frozen custard.
14.5lb packer with my rub on it.
Sliced after resting in the cooler. Served with deviled egg potato salad, green beans, rye bread, mustard bbq sauce and banana chocolate chip frozen custard.
