First time trying the low and slow method on my offset smoker. I was nervous as hell because I've burned stuff before but this turned out perfect. Pulled it at 203 internal temp and the bark was insane. My wife said it was better than the bbq place downtown which honestly might be the best compliment I've ever gotten. Doing ribs next weekend if anyone wants tips on temp management
14 hours is commitment man, especially when you've had those burnt mishaps before. That's a solid dad win right there.
That's awesome dude, congrats on nailing it. First time low and slow is nerve wracking but once you get that perfect bark and pull, you're hooked for life.
14 hours is commitment. How'd you keep the temperature steady that whole time? I've been thinking about trying brisket but the offset smoker setup intimidates me.
Respect. That's the kind of weekend project I aspire to. Did you wrap it at any point or just let it ride the whole time?
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That's awesome man. Did the family actually stick around for 14 hours or did they peace out early?