Heat: charcoal, hickory and apple chunks

Rub: olive oil, kosher salt, coarse ground black pepper, granulated garlic. I have experimented with many rubs. I have found that a simple salt and pepper base, with a little granulated garlic and/or onion addition is the best.

Moisture: dealing with a dry atmosphere today; 35% humidity. Water pan and spritzing with apple cider vinegar.

Cook Temp: varies. +/- 250 degrees

Doneness: looking for a meat temp of +/- 205 degrees. Then let rest for about an hour.

Cook length: time will tell. Meat and conditions are always different.

My bbq motto: keep it simple stupid.


JW

4 hours in.

8 hours in. Butt at 160 degrees. Time to wrap.

I checked your profile for location... no luck.

Looks like a great BBQ!

bobbernumber3: "I checked your profile for location... no luck.


Looks like a great BBQ!"

There are reasons I don't disclose my location:)

12 hours later...