A few more questions on the details of your smoke. I'd like to duplicate your excellent results. Thanks.
- What type wood did you use for the smoke?Hickory chips
- Did you use a water pan?Yes full water pan
- What was the smoker temperature?250
- What was the meat's internal temperature when you took it out of the smoker?190
- Did you foil the meat during any time it was in the smoker?No foiled after it hit 190
- Did you let the meat rest (foiled or unfoiled) before slicing and eating?Foiled for 1 hour, meat hit 197, than sliced