My victim
Trimmed up to my liking
Rubbed it down with a 50/50-10 Kosher salt/16 mesh Black pepper- Montreal Steak fired Beulah with some Post oak and brought her to 300. Went Fat cap down for 2 hrs meat on at 8:30 here it is at 2 hrs in 10:30 ready to roll over. you shoulf have smelled this thing
At 12:30 pulled it and tightly wrapped it in Butcher paper and back on the pit by the feel of it it wouldn't be long until it was done. probed it at 1:30 Felt like soft Butta transfered to a sheet pan and left it to rest on the countertop. I slipped and Analog thermo into it when the temp dropped to 150 I opened the paper and poured off a little over a cup of "Liquid Love".
Fresh out of the paper
Want Some????
Closeup time
It ate much better than it looks
Thanks for checkin out my meat 
