With equal parts salt pepper and celery salt, celery salt gives it just a little extra but not over the top. Don’t bother with any binder.

Smoke fat side down. Place all the fat scraps on top of the flat end. This will get the flat about the same thickness as the point helping with even cooking.

Set smoker at 250 and don’t bother with anything else. Let it ride until it reaches around 203 internal temp everywhere. The MOST common mistake is pulling it off the smoker too soon. Most of the issues with ‘tough’ meat are the result of under cooking NOT over cooking.


Pull the meat when it’s around 203, discard but more importantly when the meat feels like you are sticking a probe into peanut butter. That’s the feel it should be at with the probe. Discard the fat scraps.

Now the most important part….. pull meat off the smoker and let sit for 20 min or so until the internal temp gets to around 180. Don’t get in a hurry with this. If you wrap it too soon the meat will over cook during rest. Then wrap with butcher paper and a couple towels and place into a cooler fat side UP. Let it rest for MINIMUM 6 HRS but best is 8 HRs. Most BBQ joints rest meat for at least 12 hrs. This set ensures the collagen breaks down properly. Then go ahead and slice and eat!