Rubbed with salt, pepper, garlic powder (with a little bit of seasoned salt and msg). Used hickory chunks and post oak charcoal in my WWPro24.
Smoked at 225 for 8h, wrapped in butcher paper with smoked tallow, 250 for 2.5h, wrapped in a towel and rested in a styrofoam cooler for 3h.
by bardezart
3 Comments
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How did it taste?
https://preview.redd.it/ihwwuamxcldd1.jpeg?width=1290&format=pjpg&auto=webp&s=92d9735cd2f7cadfe69a39d9a136aa5266dc86da
Great job man. Looks delish