Texas style with a heavy dose of koshering salt, black pepper, and granulated garlic. Used some post oak but mostly pecan on this cook. Kept the chamber around 230°f to 285°f. Using the offset it's inevitable you'll see dips and spikes. I set a timer and work my way back to the smoker to feed the beast about every 20 to 35 minutes.
I really enjoy those nice days when I have nothing to do but play with fire and put a few down waiting for a treat at the end of the day.
This was a 17.5 pounder, the local Albertsons had them on sale (this location only) to celebrate their re- grand opening for $1.99 a pound. I cut the flat off for slicing before the cook and shredded the point.
Took about 10 hours and pulled at an I.T. of 205°f. I did wrap this one with some beer once it reached about 150°f I.T.
Here's a bonus.... this is how you keep your shakers clean while you dress the meat!
Turned out fantastic!
I really enjoy those nice days when I have nothing to do but play with fire and put a few down waiting for a treat at the end of the day.
This was a 17.5 pounder, the local Albertsons had them on sale (this location only) to celebrate their re- grand opening for $1.99 a pound. I cut the flat off for slicing before the cook and shredded the point.
Took about 10 hours and pulled at an I.T. of 205°f. I did wrap this one with some beer once it reached about 150°f I.T.
Here's a bonus.... this is how you keep your shakers clean while you dress the meat!
Turned out fantastic!
