I'm back from my deployment and it is time to get the smoker fired up! Last night we invited some friends over and I decided to go with a recipe I found in a Better Homes and Gardens grilling magazine. I was very happy with the Minion method for the charcoal and didn't have any of the heating problems I did with my last smoke. It stayed between 215 and 245 the entire smoke. I used the 3-2-1 method for the smoke itself and the meat literally fell right off the bones. Couldn't have asked for more. They turned out great and everyone was pretty impressed with how delicious they were! Qview to follow:
Put the rub on the night before
Forgot to take a picture before wrapping and didn't want to disturb it again, so here we are at 5 hours in after being wrapped. Had some real nice pull-back
All done and slathered with BBQ sauce.
Cut up and ready to serve.
Final product. Mmm mmm!
Put the rub on the night before
Forgot to take a picture before wrapping and didn't want to disturb it again, so here we are at 5 hours in after being wrapped. Had some real nice pull-back
All done and slathered with BBQ sauce.
Cut up and ready to serve.
Final product. Mmm mmm!
