@luftg@ochibasi Once bark is deep brown, wrap in butcher paper (NOT foil)
Done when internal temp hits 96–99°C and a probe slides in like butter
Rest in a dry cooler for 2–4 hours
Slice 1cm thick against the grain. Black exterior with a red smoke ring inside = perfect!
@luftg@ochibasi Coat thinly with mustard, then season all sides generously with salt and pepper
Let dry for 1 hour
Set smoker to 107–121°C. Thin blue smoke is ideal
Place fat-side up, don't open the lid
The "stall" hits around 65–72°C — temp stops rising but that's normal. Wait it out