this post was submitted on 29 Jun 2023
6 points (100.0% liked)
Smoking
336 readers
1 users here now
a place to discuss meat smoking and roast the occasional lost teenager who posts a question about cigarettes.
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I did a 50/50 kosher salt and black pepper rub. This was an overnight cook in a Weber kettle with a slow nโ 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.