robert-r
is Blowin Smoke!
Had planned an early start to cook this:
However, the days are short & I'm moving slow.... it wasn't that cold - maybe 42* early yesterday morning. As it warmed up to a sunny, windless & bone-chilling day of 67* ...
Rubbed with salt, pepper & OakRidge Dominator. Full ring of KBB, 4 chunks of hickory, MM start, TBS about noon - & into the 14.5.
Cooked around 280* for 4 hours until internal temp was 162* and foiled. Bumped up the cooker to 310*. Two 1/4 hours later the meat was 205*
Wrapped it in a towel & let it rest for an hour in a cooler.
It was Time to Look:
& Shred:
& EAT!!!
I'm loving this high heat cooking.
However, the days are short & I'm moving slow.... it wasn't that cold - maybe 42* early yesterday morning. As it warmed up to a sunny, windless & bone-chilling day of 67* ...
Rubbed with salt, pepper & OakRidge Dominator. Full ring of KBB, 4 chunks of hickory, MM start, TBS about noon - & into the 14.5.
Cooked around 280* for 4 hours until internal temp was 162* and foiled. Bumped up the cooker to 310*. Two 1/4 hours later the meat was 205*
Wrapped it in a towel & let it rest for an hour in a cooler.
It was Time to Look:
& Shred:
& EAT!!!
I'm loving this high heat cooking.
