5 lbs post-trim. Rubbed with mustard and Meat Church’s Holy Gospel. Smoked @ 225 for 8 hours, wrapped at 170 and smoked @ 250 for 4.5 more hours and pulled at 198. This one took forever for some reason! Silly me for thinking it would be a quick smoke because it was only 5 lbs.
It was tender, but definitely came out different than if I smoked a whole packer. Still tasty though!
Any tips for flats? Should I be pulling at a lower temp? I was afraid to leave it on longer thinking it would dry it out, where normally I’d pull a full packer around 205.
1
u/rawritsmegan Mar 27 '21
5 lbs post-trim. Rubbed with mustard and Meat Church’s Holy Gospel. Smoked @ 225 for 8 hours, wrapped at 170 and smoked @ 250 for 4.5 more hours and pulled at 198. This one took forever for some reason! Silly me for thinking it would be a quick smoke because it was only 5 lbs.
It was tender, but definitely came out different than if I smoked a whole packer. Still tasty though!
Any tips for flats? Should I be pulling at a lower temp? I was afraid to leave it on longer thinking it would dry it out, where normally I’d pull a full packer around 205.