Rubbed it down with:
1/4 cup brown sugar
1/4 cup Paprika
2 tblsp coarse Salt (sea or kosher)
2 tblsp Black Pepper
1 tblsp Cayenne Pepper
4 tsp Cumin
2 tsp dry mustard
2 tsp Onion Powder
2 tsp Garlic Powder
2 tsp Thyme Powder
2 tsp Sage
2 tsp Coriander Powder
Mix all together.
Saran Wrapped and into the fridge for 24 hrs.
Pulled it out of the fridge while I fired up the MES & AMNPS
Using equal parts Cherry, Hickory & Sugar Maple. Going to smoke at 200 deg F (I'm in no rush) and watch my temps.
Now to get into that cheese I smoked 3 weeks ago. Jalapeño, cheddar, Swiss & Cojack. Want a bite. Will monitor progress for stability then off to bed.
She hit 165 deg F about 8:00 AM. sure smells good. I spritzed it a couple of times overnight with diluted apple juice
Into a foil pan and covered with foil. Gonna let it go to 190 deg F and pull it out to rest. Ran out of heavy duty aluminum foil. Added some aple cider vinegar to what was left in the spray bottle and added it to the pan.
Came up to 190 deg F very nicely once I foiled it. I double wrapped it in foil and a bath towel. I'll let it rest 2 hrs in the cooler and slice into it. I saved the au jus in case it is dry. It is going to make an awesome gravy.
Edited by The Zil - 7/13/13 at 8:35am