- Apr 27, 2008
- 5,433
- 21
I have done these before, but we have many newbies here daily that may not read old threads.
So, here is the start.
I dry cured them today at noon with Morton's Tender Quick, man I love that added flavor. At 6 I rinsed them and learned an easier way to to the rub. I loaded them on a cold rack with newspaper under it to catch the mess, then rubbed with pancake syrup, I ran out if Maple syrup, and lemon pepper and garlic powder. It was easy and just carried the rack outside and put in the smoker. Threw the newspaper away and that was it for clean up.
I'l be doing them at 250' with Hickory, chunks , and probably toss on the Weber to crisp up the skin.
I am smoking a 7 # butt also that I will post in the pork forum.
As always, thanks for watching.
Ron
So, here is the start.
I dry cured them today at noon with Morton's Tender Quick, man I love that added flavor. At 6 I rinsed them and learned an easier way to to the rub. I loaded them on a cold rack with newspaper under it to catch the mess, then rubbed with pancake syrup, I ran out if Maple syrup, and lemon pepper and garlic powder. It was easy and just carried the rack outside and put in the smoker. Threw the newspaper away and that was it for clean up.
I'l be doing them at 250' with Hickory, chunks , and probably toss on the Weber to crisp up the skin.
I am smoking a 7 # butt also that I will post in the pork forum.
As always, thanks for watching.
Ron