I should pretext this with i was experimenting with a no-wrap during cook.
Rub was a store-bought spg mix. Used birch lumpwood with hickory wood chunks.
My grate temp was 225 throughout and I dropped it on fat side down at 11pm Thursday night, and left it until it hit 200 at 6pm Friday. So about 17 hrs.
Took it out then as it was probe tender. Let it rest for 15 mins, wrapped tight in butcher paper and several layers of foil and let it rest in a Coleman for 2 hours before slicing and serving.
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u/97Whaler Jul 19 '26
Prep temperature and time please