I put mustard on mine and then dry rub them from 18-24 hours. Cover them with Saran Wrap and then in foil and put in the fridge. I take them out about 2 hours before goin on the smoker. I do touch them up a bit before going on.
This time I am goin to try to sear them got and fast about 4 minutes on each side and then put into a disposable aluminum pan covered for a couple hours on indirect heat on a gas grill.( just trying something new. I usually use a smoker). Then about an hour and a half to two hours later I'll pour out the juice/fat and cover for another 30 minutes. Them take them out of the pan and put them directly on the grill for about an hour on indirect heat again and start to put my sauce on. All of this will be done at a temp of around 250-275.
Wondering what you guys think about that?
Palladini, how long do you smoke yours at 225 with out foil? And then with foil? How long does yours normally take all together?
I do the good old trusted 3 - 2 - 1 method 3 without foil,full smoke 225 degrees, 2 foiled with my special spray (80% Apple Juice, 20% apple cider vinegar and some Tabasco sauce.) then 1 hour, sometime within that hour I will sauce them, even at times have been known to take them to the grill with it on high and a couple minutes on each side. Mustard, I used it and then once i heard you can use honey for the glue, and it tastes so much better that way.