W sauce as binder with homemade SPG rub. Smoked at 180F for 16 hrs until 165F. Wrapped it in butcher paper, smothered in tallow rendered from trimmings during cook. Pumped up the heat to 225F until probe tender. Rested for 4 hours (1/2 hour at room temperature and then in the oven at 170F).
by Mainmanjan
2 Comments
Hey! It looks like you posted an image!
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
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Looks amazing. Cool sounds perfect. How did it taste?