13 hour cook in the book. Let the rub sit overnight, brought it out while i took an hour to prep and build the fire. Smoked 7 hours where it stalled at 150, wrapped with tallow and put back on for another 3 hours and it was probe tender at 200. Let it rest for 2 hours after that.
Good bend but the leaner parts where a bit dry. Fattier portions where decent but the marbling could've been better. I'd want it to pull apart a little bit easier. Solid cook overall.
by 3mdeez
2 Comments
Looks like you could cut it with a feather.
Schnaaailedit!