48 hour dry brine, smoked for a little longer than 3 hours at between 300-330 on an offset using post oak splits. Sprayed a little I Can't Believe It's Not Butter rights as it went on. Cooked to 155 in the breast.
by nwcubsfan
8 Comments
GPadrino
Glorious
chevytravis
I’m calling that perfect 👌
Fun_Imagination_904
Niiiice
AngryTrunkMonkey
That right there is beauty.
KusarigamaEnjoyer
Nice cook on the breast
boarfox
Holy, that peppery goodness! looks stunning.
Proud-Leadership-665
I’d eat that at the drop of a hat. Happy Thanks Giving from Australia 🙂
8 Comments
Glorious
I’m calling that perfect 👌
Niiiice
That right there is beauty.
Nice cook on the breast
Holy, that peppery goodness! looks stunning.
I’d eat that at the drop of a hat. Happy Thanks Giving from Australia 🙂
What’s the rub on it, looks amazing