Started this 20# bad boy around 7:00 Saturday morning. I stopped counting the hours around 10:00 last night :shock:. Unfortunately the skin had already been removed, but it still had a nice fat cap. Kept the temps around 240-250* the majority of the time and used some hickory and black cherry for smoke. Made some Piedmont style Carolina sauce to serve on the side.
Salmon w/Plowboys Yardbird for snackin'
Breakfast is served (finally) :biggrin:
Salmon w/Plowboys Yardbird for snackin'
Breakfast is served (finally) :biggrin: