Trimmed a ton of fat off, salt and pepper rub for about 10 hours, onto Pit Boss pellet grill at 3am, smoked for 8.75 hours at 200 (according to grill probe), took off at 200 internal temp, rested in cooler for about five hours. Crowd loved it.
14/0°F - Snow (4–8 in.) starting in the evening. (February 3, 2019 - Fargo, ND, USA)