A while back we copies a rub we found on one of these forums..a few phones later I cant find the recipe. We removes the salt as we are not salt people. The idea was that we dust the meat with salt before the rub. I forgot that step. I'm happy to say it still turned out great with added salt. But I wouldnt do it again. If I had remembered to sprinkle the meat with salt it would have been perfect.
Oddly enough, nobody noticed except my wife. The rest of the feedback was awesome.
I failed to mention I used the 2-2-1 method
2 hours on the grill, 2 hours wrapped in foil on the grill. 1 hour back on the grill with foil. Sprayed every hour with applejuice and makersmark (thoseguys26, well worth it)
As I'm from canada and have little knowledge of bourbon. An American I know from a different forum (we discuss spirits, beers, cigars, and food) recommended "American Honey" or "maker's mark"
American Honey not available in Canada :(
Excellent bourbon for the $ I'm willing to spend.
I mention in most post that I'm so thankful this forum exists. I went into meat smoking blind about 4 months ago. I've only used this forum as a guideline for everything. I'd put some of my finished products up against most peoples all thanks to this forum
Thank you
