Searwood smoker.
Warm water spray for binder, mix of black pepper, lawries, adobo (tumeric), and Montreal steak seasoning for rub.
Kirkland pellets, water bath under, fat side up.
180 with smoke for 1 hour
215 for 7h, foil boat
250 till 187 internal temp.
Rendered trimmed fat in the smoker as well.
4 hour rest in over at “warming up” setting, after adding rendered fat and foil wrapping.
3 hour rest wrapped up in a blanket.
Came out amazing – not sure what to even change for next cook. Super tender and flavorful, great smoke ring.
by Excellent_Chest_5896
2 Comments
Picture taken at foil wrapping time. Forgot to take pictures after it was ready, we were very hungry!
I’m surprised you got tender at 187. I run mine past 200 or at least until it’s probe tender. The rest may have helped it finish.