Make sure you pull back the membrane and coat both sides..I spinkle tony chachere cajun seasoning about (1 Dollar per can at dollar store )12" above the meat not too heavy just enough to lightly coat the meat. Yes it will be too salty if you go heavy.. Let it sit for 45 minutes. Then heavily pack with brown sugar and let sit over night in the fridge in foil. Then put in smoker at 200* with pecan or apple wood till it hits 175* internal (About 3.5 hours). My wife and friends swear this is the best I have ever cooked. I have been doing this for 7 yrs now as a hobby and passion. We have been to several BBQ festivals and restraunts. Save your money boys on RUBs that are a waste of money. 8 to 12 spices can cost a lot to combine... Please just try this and you will not be sorry. I use to buy into buying tons of spices to make dry rubs.. what a waste of money. I have made dry rubs for several years.. This simple dry rub will make you feel stupid for buying in to all those guys claiming you need 8+ spices to make a good dry rub. If you truly read tony chachere cajun seasoning its basically the same stuff you buy anyway.. Like I said 12" above meat lightly coat let sit for 45 min and heavy brown sugar over night in foil.. Awesome
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