So, Santa brought me a smoker this year. It's a Traeger Pro 22. I spent a lot of time reading here and tried my own rub. I brined it overnight with salt and brown sugar brine. I used cayenne, black pepper, cumin, and paprika. I slathered on some yellow mustard ( I never would have thought that would be a good thing until I saw it mentioned here on SMF) and applied the rub. 4 hours at 225 took the internal temp to 150. I think next time I will take it off at 140.
The result was amazing. I will try to upload some pics, but it was full of flavor and very juicy. I would have had no idea what to do without the expertise on this site. Thanks!!!
The result was amazing. I will try to upload some pics, but it was full of flavor and very juicy. I would have had no idea what to do without the expertise on this site. Thanks!!!