u/BilboDabinz

Was a success I think, flat was a bit dryer but the point was mouthwatering and broke up with a fork.

9 hr total smoke on my zgrill, wrapped in butcher paper around 165, pulled when the flat was around 200. Towel wrapped and cooked rested for almost 4 hours. Top layer of bark on the fat wasn’t very solid but the bottom was pretty on point.