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Final product was done in about 7 hours. I hung it, unwrapped for the first 4 hours then finished it wrapped but sitting on a grate vs hanging. I took it off at 195, and agree with GarryHibbert, next time I'll let it go to 205.
Once pulled I put it in a crock pot with its own juices and it...
4 hours in and I am wrapping it for the remaining time. Right now internal temp is reading right around 140, although from the outside you'd think it was done. Hoping to get it up to 195 here in the next couple hours. Here are the pics right before I wrapped it:
Just got a new Pit Barrel Cooker http://www.pitbarrelcooker.com/ and am about to start my first smoke on it with a 9.5lb pork butt. Used mustard as a rubbing agent and went with Pit Barrel Cooker's recommended rub called Beef & Game Rub...
Keep the door shut and get that puppy up around 200 internal temp, doesn't make sense to apply more rub at the point. You could spray it but you'll just lose heat every time you open that door and it will only extend your cook time. Never done a picnic roast but it is looking pretty good.