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If possible, wet-age the meat in the fridge for 2-3 weeks in the Crayovac bag it came in.
Apply the salt and the pepper at least a couple of hours and up to a day before. Keep the meat uncovered.
Take the meat out of the fridge an hour before smoking to let it warm up a bit.
Preheat the smoker to 225F. Smoke with oak or hickory for about 4-6 hours until the internal temperature reaches 180F – 185F.
It the liquids start to pool on the surface of the meat, tilt it slightly by putting a wood chunk under one side.
If you want to pull the meat, wrap it in foil or butcher paper once the meat hits 175F – 180F, then continue to cook until about 208F – 210F internal temperature.
After smoking, wrap the meat in foil or butcher paper and let rest for an hour or so to relax, re-absorb lost moisture and further tenderize, and until the internal temperature hits 145F. Then unwrap, slice and serve.
When smoking to 208F – 210F and the meat was already wrapped, simply remove from the smoker, and let rest for about 1 hour, wrapped, until the internal temperature comes down to about 145F. Then unwrap, pull and serve.