The cook was fairly straight forward. I hung it initially for about 2hrs 45min until it got to about 160ish. I used a rubber that we get at my work. It got coffee and anchor powder and cocoa in it so it's great on read meats. I used one chunk of mesquite and two chunks of wild cherry. I wrapped it up to finish with about 9-10 Oz of red stripe lager. Then I just brought it up to 210ish and pulled it off to rest for about an hour. It made great sandwiches on Hawaiian bums with onion rings and Lusty Monk mustar .
