Started off with a choice packer. Trimmed and dusted with double secret steak seasoning.
On the mak for an hour of smoke then to a temp of 250. I put this on at 4:00 am and I was shooting for a finish time 3:00pm - 4:00pm..
Look'n good now! Got a nice bark forming.
Separated from the flat, the point is getting cubed for burnt ends.
These were dusted with happy ending and put back on the mak at 350 to get them caramelized.
Getting there now!
Once caramelized i put the cubes into a Dutch oven with some blues hog BBQ sauce mixed with water and apple cider vinegar.
These went back on for another 30 minutes.
Oh baby these are ready!
The flat got sliced and put on kings Hawaiian buns.
14 hours in the making and worth every minute!
