Add a first coating of salt, pepper, and garlic.
Follow with a second coating of Hardcore Carnivore Black.
Smoke at 275°F for 3 hours without looking.
After 3 hours, check meat and spritz with 50/50 water apple juice every hour till hour 5.
After 5 hours, the internal temperature should be 160°F or ‘in the stall’.
Start to mop with Killer Hogs Vinegar Sauce.
Mop every hour or so until you reach 14 hours.
This smoke took approximately 14 hours with 1-hour resting time.