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.
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.