12+ lb packers, 50/50 K salt & 16 mesh Black Pepper or Dirty Dalmatian.
Pit at 300 cook for 4 hrs wrap in butcher paper continue to cook
Remove from pit when it is probe tender, leave it wrapped set on a sheet pan pop a thermo in the center
When the Temp drops in to the 150''s carve against the grain 1/4" thick slices.
Never carve more that you need as it helps to retain the moisture.
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Last edited by Bludawg; 01-31-2013 at 06:32 PM..