Had yet another short day at work, so I popped a littel chuckiy in the smoker. It is just under four pounds. I rubbed her up with paprica, onion and garlic salt, ground black, and white pepper, kosher salt, dark brown sugar, chilie pepper, and cumin. Smoked it at 220-230, wrapped it up at 165, and smoked her for right about 7 1/2 hours to 190, then pulled her let her rest and tossed her on the dinner table.
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