I did the salt, pepper, and brown sugar mix. Guessing at quantities: 1/4 cup of kosher salt, 1/8 cup of fresh ground pepper, and 1/3 cup of brown sugar for each half. I tried a new thing with the brown sugar where I ran the clumps across a sifting screen to make it a fine powder...it worked awesomely!
I had a whole packer choice that I cut in half just enough to leave some point on the main flat and then the other half was a big point and flat. I'm going to try to make burnt ends with the big point/flat.
I'm doing a water bath under the meat layers with the big point/flat on the top shelf.
I picked up a Tappecue Wi-Fi 4 probe temp thing. Probe 1 is chamber temp on the top shelf, probe 3 is meat temp on the top shelf, probe 2 is chamber temp on the lower shelf, and probe 4 is meat temp on the lower shelf. The chamber is still stabilizing though. The grill thermometer thinks it's currently at 177, so it'll be interesting to see what happens. I should have put some analog thermometers in there...oh well, for now.
Sent from my SM-G930V using Tapatalk