St Louis cut from Farm Foods. 2 and a half chunks of hickory, simple rub of salt and pepper, no wrap until rest. 4.5 hours in total – 225F for 2.5 hours without peeking then decided to bump up to around 260F for another 2 hours to make sure they were done for the kids dinner time.
Presentation is shit. But they were tender inside, crispy on the edges, smoky and delicious. Also with macaroni cheese out of shot!
by Rhythm_Killer