24 hour prior to cook: salt and pepper. That's it!
Pit temp: 225
Woods used: hickory, cherry, pecan
Method: smoked for 4 hours, then wrapped in aluminum foil and cooked for another 4 (oven or smoker - take your pick). Unwrap and continue cooking to reconstitute bark. Pull off when you're happy with bark.
this looks fucking great. tell me more: what temp, how long, what kinda bbq you got, did you throw a rub or anything on, anything special ya did
Prepare to not work very hard.
24 hour prior to cook: salt and pepper. That's it!
Pit temp: 225
Woods used: hickory, cherry, pecan
Method: smoked for 4 hours, then wrapped in aluminum foil and cooked for another 4 (oven or smoker - take your pick). Unwrap and continue cooking to reconstitute bark. Pull off when you're happy with bark.
Slice against the grain.
Fucking amazing.
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