I found this Jim Beam marinade recipe back before I bought my smoker and joined this site, and I finally got around to trying it Sunday.
I also tried spritzing them this time with a 3:1 mixture of apple juice and Jim Beam. I won't do that again because it made the bark a bit soggy.
Anyway, they tasted *awesome*, and I'll probably do this from now on.
So here's some Q-view for you all:
Trimmed St. Louis style and halved to fit into my 30" MES:
In the marinade:
Out of the marinade:
Rubbed (Memphis-style recipe with 1/2 the cayenne):
Just some rub on the tips:
Smoked with Pecan for 6 hours at 220-240*. Spritzing messed up my normally quite-black bark:
Going into foil with spritz for 30 mins:
It was late so I didn't make any sides. I finished them up last night with some baked beans and Texas toast.
I learned 2 things from this little experiment:
(1) I really, really liked that marinade
(2) Never will I spritz again