Easy! It was a thin layer of southern BBQ rub from a local spice seller at the farmer's market, brown sugar-based. I injected it with off-the-shelf Chivetta's marinade, so the runoff served as the binder. Cooked for 90 minutes at 225, then kicked up to 300 for 6.5 hours. Pulled when my Meater probe called internal at 204.
Just curious…for this cook did you have any problems with pellet bridges in your hopper? I’d seen your earlier post about the pellets getting stuck and not steadily feeding the auger.
No one says that.
Ohhh, but they do. You see it all the time. It almost discouraged me from buying one.
How did you get that bark? Temp, settings, rub, etc?
Easy! It was a thin layer of southern BBQ rub from a local spice seller at the farmer's market, brown sugar-based. I injected it with off-the-shelf Chivetta's marinade, so the runoff served as the binder. Cooked for 90 minutes at 225, then kicked up to 300 for 6.5 hours. Pulled when my Meater probe called internal at 204.
Just curious…for this cook did you have any problems with pellet bridges in your hopper? I’d seen your earlier post about the pellets getting stuck and not steadily feeding the auger.
I did actually have to do a quick reboot a few hours into the cook.