sliced my finger trimming it but I seasoned with S&P and used a mustard binder then let it go for almost 14 hours at 250 in my pellet smoker. I pulled it when my thermometer was at 193 on the flat and I feel like its still a bit dry.
by HighIQtoUnderstandE
4 Comments
Smoke ring and bark look good. How much fat did you leave on top?
Looks amazing.
Did you wrap it with butcher paper?
Looks great