u/BeEatNU

24 hour smoke

Mustard binder and seasoned with SPG and I always toss in some cayenne pepper due to personal taste. Super smoke @ 200° until internal was at 165. Removed and glazed with beef tallow and some more seasoning. I think I was abit underhanded this time around. Wrapped it up until internal temp was 205°

Came out good! I wish I was abit more heavy handed on initial seasoning.

Edit: forgot to mention after I wrapped it I bumped up the temp to 250° until internal temp was 205°