- Jun 28, 2016
- 28
- 34
Made some pig candy in the master built while elk fillets and roast beef were in the GMG with texas blend pellets. I wet brined the meat using coffee,beef brother soy worcester and salt for for 20 hrs. Dredged it with italian dressing then seasoned it with Jeffs texas rub modified. Kept a low temp around 215° for 4 1/2 hrs basting with extra brine to keep moist. Most excellent!!!!!
