Drum smokers are a beast when it comes to big hunks of meat. Did pulled pork on mine for years and it was always great.
Looks great! 300 F I assume? What kinda wood? Bark is nice and dark.
Bounced between 275-300. I used B&B competition oak briquettes and apple chunks. Came out really good
Drum smokers are a beast when it comes to big hunks of meat. Did pulled pork on mine for years and it was always great.