11 pounder just got its 2nd rub down. Dry salt brine last night and a garlic herb just now. Should be ready for smoke tomorrow
Keep us posted on this. Looks great.
Thank you. I've done them in the Oven for years, but this will be the first on the smoker.Keep us posted on this. Looks great.
Mine is a little simpler but fits my taste buds. I might try adding a little worcheshire next batch. I use a cup of each std chex ingredients and mixed nuts in a foil pan. Mix two tablespoons of my favorite rib and brisket rub, two tablespoons of Tobasco, a half stick of butter mixed in the microwave and pour over to stir in to coat everything well.Making some 'spicy' Chex Mix this evening.
Butter, worchershire sauce, lemon juice, onion powder, garlic powder, cayenne pepper powder, a touch of ghost pepper extract. Mmmmmmmmmm!!!
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What temp did you cook it to? 110ish?
120, pulled and rest an hour wrapped in a cooler. It hit 133 before I cut itWhat temp did you cook it to? 110ish?
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