Dry brined the day before with SPG, onion powder, smoked paprika, dried rosemary. Smoked it on the 22” Weber with oak chunks. Pulled it off at 122ish, put some bacon grease on it then dusted more of the rub minus the salt on. Then seared until about 140 and rested for 15 minutes. Served with Everett & Jones BBQ sauce.
by thai510
3 Comments
Nice
Dude you fucking smoked it..where is my invite
Christ that looks good dude