I start early on Saturday morning, warming up the smoker and applying the rub. I'm still trying to figure out how best to add wood into the smoker to get a constant even supply of smoke, but started it with a chunk of oak. The meat went on about 8:30 and apart from me messing with the wood and smoke a little early on, went about its business without too much fuss. I'd hooked up the new maverick 732 I got a few weeks ago from Dave on this forum, and that makes things sooooo much easier!
The cook continued and I went out to the pub for a few hours with it about 65C, by the time I got back it was about 72C and then sat there for a couple of hours and I figured it'd stalled. I then foiled them, and I don't know if the probe was replaced closer to the middle this time but the read out appeared to drop 7C down to 65C again. It continued to creep up and about 10PM hit 90C and I took them off and rested for about 45mins. After opening up the foil they looked and smelled great. The chunks of meat came apart with no effort and I then shredded it up and served with home made coleslaw, buns, jalepenos, gerkins and some home made BBQ sauce. I only shredded one initially as there weren't that many people and it was easily enough for at least one sandwich each. Very quickly people were asking about a second round so I shredded up the second and that dissappeared in a similar fashion! There was just enough left for 2 small rolls the day after.
Very pleased with the results, and clearly so were other people!
