Put it in at 9AM and gave it 4 hours of Apple and Pecan smoke! Wrapped it with apple juice in the pan and cooked it until it hit 205 degrees! When it hit 205, unwrapped it and turned the heat off and let it rest in the smoker for 1 hour! It was falling off the bone tender! Sorry no photos! Got 5 quart size zip locks pulled, out of it! Man,tomorrow with some Sweet Baby Ray’s:stuck_out_tongue: If there is any leftovers, ain’t nobody getting any doggie bags[:0]
Nice. I use a dry brine on the meat and a vertical charcoal smoker with great results. It takes a lot of work throughout the process but it is well worth it. I do not allow the meat to be eaten on bread or allow sauce to be added to it. The 200 F is the most important element of the process.
Andy Newton