Threw 3 points I had saved on the drum yesterday along with a 6# flat. Used hickory and tried to keep temps around 240-245* but it was real windy.
Pulled points after about 3 3/4 hours. Cubed, added more rub and back on the drum for another hour.
Mixed in some Arthur Bryant's Original and back on for 30 minutes. Here is the finished product. Some good chit right there :biggrin:
Flat done after 7 hours. Pulled at 195* and coolered for about 3 hours.
First time cooking just a flat...turned out really good. Nice and juicy. Too damn expensive though (2.49/lb) so I will stick with whole packers!
Pulled points after about 3 3/4 hours. Cubed, added more rub and back on the drum for another hour.
Mixed in some Arthur Bryant's Original and back on for 30 minutes. Here is the finished product. Some good chit right there :biggrin:
Flat done after 7 hours. Pulled at 195* and coolered for about 3 hours.
First time cooking just a flat...turned out really good. Nice and juicy. Too damn expensive though (2.49/lb) so I will stick with whole packers!