Tried something I had not done for a change today, and pretty happy with the outcome.
Got 4 cattlemen cutlets as a rack, 2kg total. Gave it a dry rub of Salt, pepper, garlic powder and sweet paprika.
Around 4.5hrs at 230F, then a quick blast at 300F+. Internal temp was 170F when I took them out to rest.
Not as tender as ribs or brisket usually come out, but still tender and very juicy.
My mates wife even stated it was her favourite smoked meat she has had.
Aaannd I remembered to take a photo of finished and cut product this time!!
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