u/doughbruhkai

Smoked until probe tender, around 203 internal. Course ground salt and pepper for the rub. Rested for 3-4 hours in the cooler wrapped in foil.

275f for 5-6 hours. Course Salt pepper rub. Wrapped on foil when probe tender for an hour

Smoked Overnight at 200f. Bumped it up to 250 until probe tender. Wrapped and placed in cooler for 4-5 hours.

Didn't film it but added potatoes, oranges, lemons, corn, onions, etc