15.5 lbs 2 shoulders bone in and a boneless blade. Rubbed and ready. 1- jans/1- slap yo mamma and the small one is jamaican island rum from cabelas open season brand. 4hrs hickory. Preheating now 205 till it of 190. (http://tapatalk.imageshack.com/v2/14/09/20/9f88230debd1b657c79d14b10ba919f5.jpg)
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If you cook it at 205 I would fork test at 175-180 IT. Mine are usually done by 180 and I cook them at 205.
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that's the plan will check as it goes along, in the stall now but looking good
all done and pulled split up and in the freezer( sorry running late and no pics) pulled the single boneless blade after 15 hrs IT of 182. the 2 bone in another 3 hrs IT 187. a fast clean up and load the racks with 11 lbs of 1/4 in. sliced eye of rib(on sale got a steal) need to do 2 batchs cause that's a lot of meat for the BDS. 2 hrs hickory at 160 deg. then in to the dehydrator to finish pics to follow on the jerky