Originally Posted by cirk
Get a point no flat, smoke till you got a great bark wrap in butcher paper and smoke till probe goes through like butter.
Points are very hard to find around here. Buy a packer, not just a flat or a piece of a flat. I prefer 12-15 lbs. You can always vac-u-suck the leftovers or use them in chili or tacos or a bunch of other things.
Originally Posted by gtr
Long story short - rub it with coarse salt & pepper, and cook it till it's probe tender. Let it rest at least an hour, slice against the grain, and enjoy.
It's hard to beat this advice :) I would just add to cook it at 250 - 275 pit temp.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend