1/4 Teaspoon of pink salt #1 per pound, Killer Hog's BBQ rub, no binder, vacuum seal and cure for 4 to 6 weeks in fridge. Apple pellets mixed with pistachio shells. Smoke on max smoke at 180 for 2 to 3 hours, bump up to 225 until 140 internal. Ensure that you spray with apple juice every hour. Vacuum seal again and chill for 24 hours and slice it up! Freezes very well!
It was sooo good!
My plans were not foiled due to rain all day and it stormed quite a bit!
Dog tax included!
by def_unbalanced
8 Comments
Wow. That looks fantastic.
What’s with the pistachio shells ?
Do the pistachio shells add a smoke flavor?
I’d be worried about clogging things up with them shells.
What brand of pellets did you use?
Pistachio shells??? Sounds intriguing!
Which proteins do you prefer to use them with? Or do they work with everything?
How much pistachio do you eat!?
This is sick you used the shells. What smoker are you using it on?