Here are a few shots of the progress so far...
Seasoned up and ready for the pit
Kosher salt, fresh cracked pepper and some granulated garlic
2 hour mark - it's a bit chilly out this morning
It was 14 degrees this morning when I fired the WSM up, she has been puring along at 260-270 for the last 2 1/2 hours.
I have decided to run this one naked all the way through, no foil or butchers paper as I had initially thought I might do.
Well it's time to go fry up some homemade bacon and eggs, more pr0n to come!
