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I used equal parts salt, pepper and Kinder's "The Blend".
It was better than I ever thought it could be. Great bark, smoked flavor, tender and juicy. I smoked at 215 until Internal Temp reached 193 with Pecan Wood. Doing another one this weekend!
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Looks great. Did you wrap when it hit the stall, or let it ride?
No wrap Sodaking. I let er ride! As I said in first post it was better than I ever thought I could cook. I really am quite impressed with my ST 1400.
Awesome start. You are now a Briskitarian! When you want to venturous and find the rub you will use forever, try Tatonka Dust over that Salt and Pepper. You can get it from...well send me a PM I will let you know. I am a consumer, not associated with owensbbq in any way other than that for full disclosure.