That's fine. You can run anywhere from 225 to 275 depending on your time crunch and it'll be ok.

Going in soon.

Did you say this is for next weekend? I’m confused.

Yeah, this is the only chance I'll have to cook before next weekend. I'll vacuum pack and freeze the finished product.

I wondered how you’d store it. Do you keep at whole or shred and freeze?

Shred and freeze. It will be plenty moist when reheating in a steaming tray.

4+ hours in, looking good!

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Heh heh, moist.

And the finished product. Multiple taste tests as I was shredding confirmed that it tastes as good as it looks.

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Awesome!

I have two Yoder Wichita offset smokers. One is custom and the other is just basic. I want to sell the basic one as I don't need it or have room for it. It's a quality smoker and all it needs is a little clean up and a coat of paint would make it like new. It's 5 or 6 years old. A new Loaded Wichita cost $2,400.00. I'd sell the one I have for $1,000.00 with the buyer doing the pickup. I thought I'd post it here before anywhere else.

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225 until it reaches 200 degrees. Don't wrap it in foil even though it speeds up the cook. It kills a great bark. Mustard or olive oil light coating, then heavy dry or wet rub, then onto the smoker. Easy peasy

I haven't done a cook in a long time but today is the day. I'm smoking a butt for tomorrows game and since I'm using all that wood I might as well fill the smoker up. So I'll throw on a couple slabs of ribs and a big salmon filet as well. I'll use my go to wild cherry and hickory for the smoke and then once wrapped after the salmon is pulled off I'll use some oak just for heat.

Tomorrow I'm going to do my version of a 'You Are Smoking' which is from the menu at Black Sheep here in Springtown. Pulled pork over smoked fries. Mmmm...

I bet Billay is smoking cock and grilling meat today.

Billay's smoking 10 feet of sausage today