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- 135 Posts. Joined 11/2014
- Location: Florida
- Points: 20
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I brined it overnight with buttermilk, water, kosher salt and rub. Then I applied the base rub and BBQ rub.
Smoked for about 2.5h at 275 degrees on my Kamado Joe with pecan/apple wood chunks until internal temp reached 165.
It tasted really good. I'm glad I learned about brining...