So it had been awhile and I kinda had a hankerin'.
I've head a couple of people talk...and had seen a certain youtube video about not trimming the silver skin off the surface to save the potential rendered fat on top "cause that's what they do in the restaurants"....
However....I just cant imagine leaving this thick leather-like membrane so I trimmed 'em.
Seasoned 'em....just a little base of Lawrys and then a touch of Diamond kosher salt and freshly ground pepper.
...and tossed them on the MB 1050...
My newest method is to start them with a couple handfuls of briquettes and then switch to large chunks / small splits. Went with a combination of cherry and hickory for this cook.
Four hours in we we're looking at some pretty good color. Running at 250F for the first few hours. Kids were getting hungry so we bumped up to 275F toward the end.
About 2-3 hours later we we're almost probe tender...but the kids weren't waiting anymore and so we pulled them.
The first rack when across the street to the inlaws (with 5 boys...there wasn't time to get the camera out before the feeding onslaught started). We kept the above rack for ourselves and enjoyed every last piece.
Decent smoke ring and great flavor. Just a bit of a chewy bite, so it probably could have stayed on for another hour, but honestly no one was complaining.
Thanks for looking!!
I've head a couple of people talk...and had seen a certain youtube video about not trimming the silver skin off the surface to save the potential rendered fat on top "cause that's what they do in the restaurants"....
However....I just cant imagine leaving this thick leather-like membrane so I trimmed 'em.
Seasoned 'em....just a little base of Lawrys and then a touch of Diamond kosher salt and freshly ground pepper.
...and tossed them on the MB 1050...
My newest method is to start them with a couple handfuls of briquettes and then switch to large chunks / small splits. Went with a combination of cherry and hickory for this cook.
Four hours in we we're looking at some pretty good color. Running at 250F for the first few hours. Kids were getting hungry so we bumped up to 275F toward the end.
About 2-3 hours later we we're almost probe tender...but the kids weren't waiting anymore and so we pulled them.
The first rack when across the street to the inlaws (with 5 boys...there wasn't time to get the camera out before the feeding onslaught started). We kept the above rack for ourselves and enjoyed every last piece.
Decent smoke ring and great flavor. Just a bit of a chewy bite, so it probably could have stayed on for another hour, but honestly no one was complaining.
Thanks for looking!!
