Smoking

I did a 50/50 kosher salt and black pepper rub. This was an overnight cook in a Weber kettle with a slow n’ sear. i tried to keep an ambient temp of 225 but it probably hovered over 250 instead. TBH i think that worked out for the better. Wrapped about 12 hours in and pulled after about 18 with and internal temp of 203. I let it rest wrapped in a towel and in a cooler for about 2 hours before serving.