I finally got the pics off my camera and thought I'd share.
After using a rub, a creole butter injectable baste, and letting it sit in the fridge all night wrapped in saran-wrap, I wrapped it in bacon. I probably didn't need the bacon since I used a baste but I think just about everything tastes good wrapped in bacon.
Here it is after an hour or so. Every now and then I'd give it a squirt with apple juice. I used hickory wood chips and after the internal temp got to about 157 I pulled it off. It took between 5-6 hours to cook.
Shortly before slicing. It was so juicy and tender you could cut it with a fork. I didn't think to take a picture of it cut to show the smoke ring because by the time I got done, the wife and I were so hungry and it smelled so good we couldn't wait to tear into it!
After using a rub, a creole butter injectable baste, and letting it sit in the fridge all night wrapped in saran-wrap, I wrapped it in bacon. I probably didn't need the bacon since I used a baste but I think just about everything tastes good wrapped in bacon.
Here it is after an hour or so. Every now and then I'd give it a squirt with apple juice. I used hickory wood chips and after the internal temp got to about 157 I pulled it off. It took between 5-6 hours to cook.
Shortly before slicing. It was so juicy and tender you could cut it with a fork. I didn't think to take a picture of it cut to show the smoke ring because by the time I got done, the wife and I were so hungry and it smelled so good we couldn't wait to tear into it!
