Haven't heard of that method, but that doesn't mean much as I'm no expert - but I will say whatever you do, you just cook it at your desired temp till it's tender (which you'll know by how it feels by probe rather than what temp it is), let it rest at least an hour, and eat it. That's basically all there is to it. Salt & pepper is a great way to go, but there are other interesting and delicious variations for rubs.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
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Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
" Relax, it's only BBQ." - Bigmista, 2013
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