Around 10 lbs after trimming, salt/pepper/onion powder/garlic powder/ BBQ seasoning (name escapes me right now…).
Smoked for 12 hours at 230’ish on offset with 50/50 mix of post oak and mesquite. Spritzed with apple cider vinegar each time a new split was put on. Wrapped in butcher paper at 170°, pulled off at 205° and rested overnight for 12 hours in 160° warming oven.
Bark was PHENOMENAL, meat was a little “roasty” for my liking but super tender. I’m considering this success.
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Around 10 lbs after trimming, salt/pepper/onion powder/garlic powder/ BBQ seasoning (name escapes me right now…).
Smoked for 12 hours at 230’ish on offset with 50/50 mix of post oak and mesquite. Spritzed with apple cider vinegar each time a new split was put on. Wrapped in butcher paper at 170°, pulled off at 205° and rested overnight for 12 hours in 160° warming oven.
Bark was PHENOMENAL, meat was a little “roasty” for my liking but super tender. I’m considering this success.