Rub:
- 6tbsp brown sugar
- 3tbsp black pepper
- 2tbsp garlic powder
- 2tbsp ancho chili powder (paprika)
- 1tbsp onion powder
Add salt separately. Lightly score the fat on top.
Smoke with the fat cap on top. 250 degrees the whole time. Leave untouched for 3 hours. Once bark is darkened spray ACV. Spray ACV on just meat not fat.
Once it reads high 160s (rendering fat) wrap in aluminum foil.
Can throw in 250* oven. Takes around an hour to get to temp. Should be like 200-205.
Rest for an hour.