I've made this many time before, and it's one of my fav's for sure.
This recipe comes from NOLA Cuisine. The only thing I did different was to jack up the heat with a dried pepper blend a friend gave me.
Two butts, cubed.
The good stuff..
I smoked these in my WSM, that was a first for me.
I used these neat hangers for the WSM that I bought off Amazon.
I created a small snake burn in the WSM and used my IQ120 to control the temps.
150 for the first three hours with some Pecan chunks. Then 170* until I reached 153 IT.
Ice bath, bloomed and refrigerated for a day.
This is the final product.
I tossed one on the grill and heated it up.
Man, this was great!
I like the NOLA recipe the best of them all. You can certainly tweek to the ingredients to your liking as well.
Thanks for looking!
This recipe comes from NOLA Cuisine. The only thing I did different was to jack up the heat with a dried pepper blend a friend gave me.
Two butts, cubed.
The good stuff..
I smoked these in my WSM, that was a first for me.
I used these neat hangers for the WSM that I bought off Amazon.
I created a small snake burn in the WSM and used my IQ120 to control the temps.
150 for the first three hours with some Pecan chunks. Then 170* until I reached 153 IT.
Ice bath, bloomed and refrigerated for a day.
This is the final product.
I tossed one on the grill and heated it up.
Man, this was great!
I like the NOLA recipe the best of them all. You can certainly tweek to the ingredients to your liking as well.
Thanks for looking!