If you don’t have a batch of Dad’s famous rub laying around, combine you cumin, fennel, and black pepper in a grinder. Once ground, add in garlic powder, chili powder, and rosemary. Cover meat with spices moments before placing on the smoker.
Smoker should be ready to rock at 225°F (105°C). Depending on your particular smoker, you may need to add some wood chips every 3–4 hours.
Method
Cook meat for 18–24 hours.
Remove from heat when internal temp reaches 190°F (88°C), cover and let rest for 45–60 minutes.
