Though not officially Winter, it felt like it with the fresh snow.
Fired up my Green Gen2 Performer and smoked up a 5lb. pork bone in end roast.
I love this cut as you get some loin, a few ribs, and a good amount of dark meat.
Rubbed the night before with my spicy rub to include maple sugar.
She stayed between 250- 265 for 4 hours to an internal temp of 155.
First time ever checking my meat with a thermometer.
Thanks to my Secret Santa
@LightningBoldtz .
Happy Happy Joy Joy