Originally Posted by TooTallBBQ
5 1/2 hours into the cook the internal temp was 160 and had a nice bark so I wrapped it with a little brown sugar and some squeezable butter to keep it sweet and moist. The smoker is chugging around 260-279. I really need to put some gaskets around the box and the main lid I think. It's also about 23 degrees here in Chicago.
Looks great, I love the orange glow from the embers under the meat...
Humphrey's Down East Beast, Weber Kettle, Kenmore Elite Gasser, Camp Chef Smoker, Camp Chef Denali