This was simple and delicious. Thought I’d share.

• Salt dry brine for 12-24 hours before smoking
• Season with salt, pepper, garlic powder, onion powder (SPGO)
  -Smoke at 225° spritzing with apple juice every hour until IT reaches 170°
• Wrap with butcher paper from 170° – 190°
• at 190° take off smoker and let rest in a cooler for 60 minutes
• let rest out of cooler until ready to serve!
• attempt to have left overs.

smoker #campchefrecipe #pelletsmoker