I did 2 because there is this new recipe and process I wanted to try.. First one is Dry rubbed with BBQ Bro's Texas style Rub then coated with yellow mustard and hit heavy with the Texas Style rub again. Second one is the new style I did. It's tumbled and marinated for 3 hours in a Burgandy Pepper marinate and then cryovaced and left in marinate for an additional day. NO rub on this one. 17 hr smoke at 225 using Whiskey oak and Mesquite Bradley Pucks. I'll add more pics later when I cut into them.
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