Came out perfect! Smoked these on a WSM with pecan wood between 250-275 degrees for 10hrs, pulled at 210 for maximum fat rendering, and then rest/wrap with tallow for an hour. Beyond probe tender; felt like I was probing air.
I also cooked a butt for the family at the same time on the WSM…of course they all looked at me wanting a bone! Ha.
by BusyInspection5950
Dining and Cooking