BBQ Central Forums

[Rag]

I rinsed the meat yesterday and gave it an overnight soak in fresh water. Used the Witt Dog seasoning rub and placed on the WSM at 11 am. Maintained 230* to 240* till 4:30 pm with small apple wood chunks. Internal temp of 170*.
It turned out very good and not salty as I feared. Made some sammies on rye with mustard, swiss cheese and pastrami, after 45 seconds in the MW. Dill pickles and coleslaw filled out the deal.
Photos weren't as good as could be.

http://pbckt.com/s4.lAw