Came across a video the other day. seasoned up boneless skinless breasts and put them on at 250 until IT of 165. Done right? nope this guy takes them off puts them in foil, adds some butter, honey, little brown sugar. Wraps them tight, turns temp to 275 until an IT of 195. Then shreds them. The video looks great so I'm going to try them. It's worth the experiment but curious has anyone tried this before?
Side question, he used Blues Hogs original dry rub which I don't think I have near me but I can order it. Has anyone used that brand before? Has a great red color to it.
Side question, he used Blues Hogs original dry rub which I don't think I have near me but I can order it. Has anyone used that brand before? Has a great red color to it.