Show Us Your Meat, and We'll Show You Ours

[ScottyB]

9 hours at 285 tapering down to 250.  took it off at 200, i think that was a little too high though...back to 195 next time. no smoke chips, just lump charcoal.  Butt Rub (no mustard base) with brown sugar on the fat cap.  



when the bone comes out clean you know its gonna be good


washed it down with help from these two. the Reformation Stark Porter was exceptional. the other was the first time i've had a Weihenstephaner and i loved this Vitus despite not liking hefeweizens which seem to be kind of close cousins to this.