12 pounders for a couple of customers. They start with my rub.
Don't have a cooking time for these, but I they went into a 235F smoker using a 3 to 1 pecan/hickory mix. They were pulled at 175F in the thigh, then after resting they rose to the 180F mark.
Don't have a cooking time for these, but I they went into a 235F smoker using a 3 to 1 pecan/hickory mix. They were pulled at 175F in the thigh, then after resting they rose to the 180F mark.
