8lb flat pre-trim. Dry brined/rubbed with mustard binder and set in the fridge for 30ish hours. Smoked from 9pm-9am at 200°. Turned up to 230° for 2.5hrs. Wrapped in butcher’s paper with tallow at 180° internal temperature once the bark was set. Finished wrapped at 270° for 1.5hrs pulled at 203°. Rested on the counter for an hour then into the oven at 170° cycled in and out occasionally according to temperature of the for 4.5hrs. Juicy, melt in your mouth tender with crispy bark. My only critique is the store bought rub was too salty (got lazy and didn’t make my own like I usually do).
by Cal-Dog-BBQ
2 Comments
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