Got the smoker fired up!

What kind of grill?

If you have a really hard time holding temp, just let it go for several hours in the smoker and then finish it off in the oven.

quote:

---

Crack the flue barely and control temp with intake. Aim for 200 degrees!

---

Thanks, that's what I am doing. 30 minutes in and I'm steady at 205 degrees. I have an oven thermometer in there though shockingly the grill thermo is right on.

I also have a meat probe in the butt(giggity). Take off at 190? Is that right?

yes sir. I trimmed it down some as it was pretty thick.

pics or GTFO!

picssss

My brother lives in north mississippi, he has a camp on moon lake. His next door neighbor won memphis in may bbq contest. This is how he does it. He covers them in tony's. I mean thick, then smokes for twevle hours. After eight hours he wraps them in tin foil. He pours a little apple juice and a little vinegar on foil then wraps them. smoke for another four hours. They are great.

I'm not a big fan of Tony's, though I'm sure that comes out great anyway.

I made my own dry rub

1/4 cup smoked paprika
1/4 cup salt (kosher)
1/4 cup brown sugar
1/8 cup cracked black pepper
2 tbs garlic powder
2 tbs onion powder
1 tbs cayenne
2 tbs white pepper


ETA: frick it, no pics. My imageshack app isn't working and I'm too busy drinking beer.