-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
S
Dry brine liberally
Dry brine liberally with kosher salt for 4 hours per side. Rub with your favorite spices or mix. Smoke over your favorite wood to an IT of 100°. Sear over a blazing hot fire or in a smoking hot cast iron to 5°-10° below your preferred finish. Rest for 30-60 minutes, then slice against the grain.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
