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Hit with a homemade rub of black pepper Kickin chicken seasoning, granulated garlic, granulated onion, Tony centuries, salt, sugar and paprika with a touch of sodium nitrate cure #1.
I think the best I've ever paid over the last three or four years was $1.69 for a pound and as high as $2.39 but of course these are boneless and well trimmed .
2C Apple Cider Vinegar
2T Worcestershire Sauce or more to taste
1/4C Brown Sugar
1T Smoked Paprika
2 tsp Granulated Garlic
2 tsp Granulated Onion
2 tsp Fine Grind Black Pepper
1 tsp Celery Salt
1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.
1/2 tsp Grnd Allspice
Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.
Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.
Hello,
looks great, sure wish I could smell it. I have two questions, thirty hours on the Si 3, and at what temperature? Ok one more question Just the one pan of wood chips?
Thanks, I kept adding hours and could not quite figure it out. now how about your cook temp. I would hate to put one in the smoker and over cook it. nothing worse than dried out meat.